Popped Amaranth Cakes (Alegría)

Name: Popped Amaranth Cakes (Alegría) (Waȟpé Yatȟápi Iyéčheča Nabláȟyapi)
Cuisine: American
Ingredients: ½ cup amaranth; ¼ cup sunflower seeds; ¼ cup dried cranberries or blueberries (optional); ½ cup maple syrup or honey; ¼ cup dried cranberries or blueberries (optional); ½ cup maple syrup or honey

Waȟpé Yatȟápi Iyéčheča Nabláȟyapi

Preparation info

Makes
2 cups

Difficulty
Easy

Appears in

The Sioux Chef’s Indigenous Kitchen

By Sean Sherman

Published 2017

About

Alegría means joy in Spanish, and these sweets are traditional in Oaxaca, Mexico. Although most recipes call for piloncillo, a processed form of brown cane sugar, maple syrup or honey works well. The recipe is simple and straightforward, and the results are delicious and healthful.

Ingredients

½ cup amaranth
¼ cup sunflower seeds
¼ cup

Americas
Europe
United States
Mexico
Spain
Cake
Gluten-free
Vegan
Central America
Oaxaca

Method

Line a cutting board or baking sheet with parchment paper. Heat a skillet or wok over a high flame and add a tablespoon of amaranth. Stir lightly to keep from burning; the grain will start popping in about 30 seconds. Transfer to a bowl. Continue popping the amaranth a tablespoon at a time until it has all popped. Stir the sunflower seeds and dried fruit, if using, into the amaranth.