Friday, 21 August 2015

Popped amaranth grain cake

Amaranth grains aren't really grains, but if you leave aside this technical glitch, they're amazing little things.

Not only are they gluten free, amaranth grains  are considered complete proteins, with a ridiculously high protein content. Research also indicates that amaranth grain might have cholesterol reducing properties.

To me the most amazing thing about amaranth is its popped version. These grains fluff up into almost weightless confetti that melts in your mouth with an explosion of caramel notes.

Today, I baked a cake, substituting all the flour with popped amaranth. It felt like I was baking with bubbles! The results were light beyond belief, and an unexpected bonus was the light crunch in the crust!


100 g of popped amaranth (over 3 cups!)
1 tsp baking powder
50 g sunflower oil
100 g sugar
1 tsp vanilla extract
3 eggs


Whisk all the ingredients except the popped amaranth in a blender until fluffy.

Fold in the popped amaranth and bake in a loaf tin at 170ÂșC for 25 minutes.


Leave the cake in the oven longer than you would after baking. This grain is so light, that it tends to cave in unless treated gently.

Keep everything ready before you fold in the popped amaranth. Like most popped grains, it tends to get soggy really fast, and the trick is to get the cake baking really fast.

 I would like to cut back on the sugar, eggs and oil the next time. Shall keep y'all posted on how it goes.

A serving is a slice in this recipe, which weighed 34 g, not 86, as the tables shows.

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