Ingredients:

Amaranth grain uncooked

Start with a dry skillet or pan and heat it to high. Test if the pan is hot enough by adding a drop of water. It should vaporize immediately. Once the pan is hot, spoon amaranth into the pan 1 teaspoon at a time. If grains burn or do not pop, adjust the temperature until you find the right level of heat. If grains are burning, the pan actually is not hot enough. Turn up the heat so that the grains start popping within 2-3 seconds of hitting the pan. Once the grains start popping, use a lid or mesh screen to keep them in the pan. Wait until the popping sound slows (but does not stop completely) to remove the popped amaranth from the pan. Continue popping amaranth 1 teaspoon at a time, until the desired amount is popped. You can store popped amaranth in an airtight glass container in your fridge or pantry for up to 4-6 weeks.

With some milk (preferably, a dairy free variety), popped amaranth makes a great breakfast cereal. Add toppings such as fresh fruit, nuts or a sprinkle of cinnamon as desired. The “grain” is actually tiny seeds that have a mild, nutty flavor.