a little different

I really tried to think outside of the box for this one.  I wasn’t sure it was going to work at all, but it did!  I started by popping 1/3c raw amaranth.  Check this post popped amaranth, for the tutorial.

So how did I turn this into French toast?

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This is what raw amaranth looks like.  It’s teeeeny tiny!

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When you pop amaranth it becomes light and fluffy, like a puffed rice cereal, however much smaller.  My thinking was that the popped amaranth would absorb the liquid from the eggs and bind it together.  Then, I could form them into patties and cook them in a pan.

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Totally worked!  They stayed together with no problem at all.  If you have tried the popped amaranth cereal and like it, and you like eggs, you would like this!

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These look really thick and dense, but they are extremely light and have an airy + crunchy texture.

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I drenched them in a cooked cherry sauce, bananas + walnuts. 

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I can’t think of anything to compare these too.  They were nothing like the buckwheat bakes and nothing like bread or pancakes either.  If you can imagine binding a puffed rice cereal together with eggs, and cooking it in a pan, that is what this was like.

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I added chia seeds, cinnamon and vanilla to the mix to give it that French toast flavor.  You could definitely have picked these up and eaten them.  In fact, next time I make them, I think I’ll smear peanut butter in between and use them as the buns!

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Puffed Amaranth French Toast [serves 1]

  • 1/3c raw amaranth
  • 1T chia seeds
  • 1T almond milk
  • 1t cinnamon
  • 1.5t vanilla
  • 1T maple syrup [or other liquid sweetener]
  • 2 large eggs
  1. Pop amaranth, 2T at a time.  It takes a few tries to get the heat right, but once you do, you’re good to go.  Check this post for details!
  2. Grease [I used coconut oil] + heat a pan over medium heat.
  3. Whisk together eggs, cinnamon, vanilla, maple syrup, almond milk and chia seeds.
  4. Form 3 patties and place in the heated pan.  The cakes should easily hold together.  If they’re too dry, add 1T more almond milk.
  5. Cook until set + browned + flip, ~3-4 min per side.  You don’t want to overcook or they will dry out.  They puff up a bit and should be slightly firm to the touch.

*If you don’t want to add sweetener in the batter, just add in 1/2T more almond milk.  I do recommend some sort of sauce. [nut butter, maple syrup, honey, cooked frozen fruit, etc]

Nutritionals?  Sure thing!  Amaranth is FULL of iron, calcium, fiber + protein!  It didn’t keep me quite as full as the buckwheat bake, but still way more than oats.

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Lunch?  I’ve packed all week and have only eaten out for dinner, once.  Pretty impressive, given my busy schedule!

Salad – 1/2c leftover plain farro, spinach, sweet peppers, almonds, cucumber, carrot

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I always make my dressing.  It takes about 30sec and is delicious! 

Equal parts olive oil : apple cider vinegar : balsamic vinegar [4% acidity – This is my favorite.  It’s much thicker and sweeter than other balsamics I’ve had.  It costs about $9, but lasts quite a long time and is so worth it for the taste!]

Delicious pear + an un-pictured PURE bar! [apple cinnamon is delicious!!]

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I feel that it’s really important to focus on healthy eating, even when my schedule is crazy busy.  I’ve been non-stop GO, every day this week from 7am – midnight.  If I wasn’t eating right, my body would be completely thrown off.  I always make time to prepare + EAT food.  This salad took 5min to throw together.  Much cheaper than eating out too!

I’ve also been keeping up with my workouts, although not quite as intense or often.  I made it to the pool once + gym twice.  I definitely have not done any arm workouts, because painting has been enough!  If you want toned arms, just paint a bunch of ceilings.  Working out has been a nice release.

We’re hoping to make a lot of headway tomorrow, putting up new drywall [boys] and continuing with the painting [me].  Photo updates Sunday!

Ashley