Ginger Amaranth Crumble

Come to think of it, this will be the first time in 5 years that I have been with my family to celebrate Mother’s Day! Oy, my present better be special. At this point in my life, the best gift is dedicating a recipe to her (as well as a fresh batch of the actual goods).

My mother loves candied brittle. LOVES IT! Peanut, sesame, almond–you name it. Growing up, I always found pieces of candied brittle stashed away in cookie tins. And there were many cookie tins in my house. I suppose that’s why I have such a penchant for snacking. But I digress.

She’s not supposed to eat as much sweets anymore and prefers food with a softer texture. Less sugar + crumbly texture = this ginger amaranth crumble.

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Author: Lisa Lin

Ginger Amaranth Crumble

Prep Time15 minutes mins

Cook Time10 minutes mins

Total Time25 minutes mins

Ingredients

• 1/4 cup + 1 TBS brown sugar
• 1/8 cup honey
• 3 TBS water
• 1 TBS coconut oil
• 1 tsp pure vanilla extract
• small pinch of salt
• 1/4 tsp baking powder
• 2/3 cup amaranth, popped
• 1/2 cup toasted sesame seeds
• 1/2 cup pumpkin seeds
• 1/4 cup candied ginger, finely chopped

Instructions

• Heat the brown sugar, honey, and water in a medium-sized saucepan over medium heat.
• Stir the mixture occasionally until the mixture bubbles.
• Mix in the coconut oil, vanilla, and salt and stir until the mixture turns into an amber color (about 3-5 minutes).
• Turn off the heat and mix in the baking powder.
• Mix in the popped amaranth, sesame seeds, pumpkin seeds, and ginger to the saucepan until everything is well incorporated.
• If you want to eat the crumble like a chewy cereal bar, pour the mixture into a greased 8-inch baking pan. Press the mixture firmly to the bottom, and refrigerate for at least an hour before cutting into it. Store refrigerated.
• If you want to eat the crumble as a topping on yogurt or other dishes, pour the mixture onto a baking sheet lined with a silicone mat or parchment paper. Spread the crumble into a thin layer. Let the crumble cool for 30 minutes before serving. Store in an airtight container or refrigerated.

Notes

Inspired by Simply Recipes.[br]Measure out 2/3 cup of amaranth, and pop the amaranth 1 tablespoon at a time.

Did you make this recipe?Tag @hellolisalin or leave a star rating and comment on the blog!

Cuisine: gluten-free

Category: Dessert, Snack

I hope she enjoys this when I give it to her next week!!