"Popcorn" Trail Mix
I recently came across popped amaranth, and I’m OBSESSED with it’s texture. And my kids love it too! What a fun way to experience an ancient grain on our table. Try it on soups, salads, breakfast porridge, ice cream - the options are endless.
This recipe is great for when you’re hosting guests, trying to convince kids to eat healthy snacks, or if you just need your own refresh in the snack department.
Don’t have popped amaranth? Use popcorn instead. Just buy a brand that’s made in a healthy oil and adjust the salt if needed.
Ingredients
1 cup raw nuts of choice
1/2 cup raw sunflower or pumpkin seeds
2 cups popped amaranth* or popcorn
3 tablespoons extra-virgin olive oil
1 tablespoon + 1 teaspoon honey (warmed, if needed, to increase liquidity)
1 teaspoon ground cinnamon
3/4 teaspoon ground turmeric
1/2 teaspoon fine sea salt
1/4 teaspoon freshly ground pepper
Directions
Preheat the oven to 300 F. Line a rimmed baking sheet with parchment paper.
In a large bowl, toss the nuts, seeds, amaranth/popcorn and EVOO together. Drizzle honey across the mixture as evenly as you can and toss again.
In a small bowl, combine the spices and then sprinkle over snack mixture, tossing as you go to evenly coat.
Spread the mixture over the baking sheet and bake until golden, for a total of 18 to 20 minutes, stirring once after 10 minutes. Remove from the oven when golden brown, allow to cool a bit, and serve immediately. Store leftovers on the countertop for a few days . . . if it lasts that long.
*Don’t have popped amaranth? Use popcorn instead. Just buy a brand that’s made in a healthy oil and reduce the salt, if needed.