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.
Ginger Amaranth Crumble
- 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
- 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.
I hope she enjoys this when I give it to her next week!!