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| Popped Amaranth Granola |
I don't seek out granola or buy it often, but I'm always ready for something that tastes a whole lot better made in my own kitchen than off the grocery store shelf. I now also realize its a handy non-perishable item to have around, say, in the event of a hurricane?
I have granola notes from Martha Stewart, from the Food Network, and from an old roommate's ex-girlfriend. I do mix and match for the most part, but my favorite take on granola is from one of my favorite sites, chow.com. It uses the grain Amaranth (I found mine at MOM's, but I've seen it at many other organic markets or health food stores) a grain that was first cultivated 8,000 years ago by the Aztecs. It's interesting to work with, especially in this recipe, where you start by roasting the grain in a pan and watch it begin to dance around and pop like popcorn. It has a nutty taste, and is quite crisp, allowing for a very fresh batch of granola.
