Amaranth parfait with banana and coconut
As you may have noticed, I’m on quite the Bob’s Red Mill kick lately. As a gluten free gal, Bob’s products have a lot to offer me. As someone that loves to cook in general, I always have fun experimenting with flours and grains that don’t usually have a regular place in “America’s pantry”. Today’s experiment is with amaranth. Amaranth is a cute little grain that is considered to be a pseudo-cereal (or non-grass) just like quinoa and buckwheat. It’s gluten free/wheat free, is high in protein, and contains all the essential amino acids including lysine, which many grains lack. It is also higher in calcium, fiber, and phytonutrients than other grains.
Amaranth was a major food crop of the Aztecs but today, has mostly been replaced by corn. It’s easy to grow in that it is fast, easy to harvest, and requires less water than corn.
I’m still learning about all of the fascinating and delicious things you can do with amaranth but today’s recipe calls for it to be popped! Just like popcorn or sorghum, you can pop this pseudo-cereal into a crispy, crunchy delight. The flavor of amaranth is rather subtle; a bit nutty. The texture lends itself nicely to this banana coconut parfait, as well as adding a major nutritional boost to this yummy treat.
Feel free to mix this up to personalize it to your taste. Any fruit will do! I used Cabot full-fat Greek yogurt because it is THE creamiest yogurt in town and my favorite but you can absolutely substitute your favorite dairy or non-dairy yogurt too.
Makes 2 Ingredients: 6 Tbsp amaranth heaping ⅓ c toasted, unsweetened coconut flakes 1 banana, sliced 1 heaping cup plain greek yogurt 2 Tbsp honey Directions: Heat a deep skillet over medium low heat. Add amaranth to the dry skillet and keep moving the whole time so that it doesn’t burn. Some grains will not pop and that’s okay! Remove from the heat and set aside. In a large bowl, combine honey and yogurt. Set aside. I used two 4” tall whiskey tumblers to serve but anything about that size will do. Layer 1 heaping tablespoon of yogurt/honey into glass. Top with bananas, amaranth, then coconut. Repeat another layer, and then one more time for your top layer. Enjoy!