To make your own, heat up a medium to large sized deep sided saucepan until hot (use water to test the sizzle if you want). When the pan is hot, add 1 tsp Amaranth seeds to the pan. Keep the pan on the heat for 3-5 seconds and then take off the heat. The amaranth will start to pop (like popcorn) and colour. Immediately swirl and pour the popped amaranth into a bowl. Clean out the saucepan with a wooden spoon or kitchen towel and repeat the process.
Set the oven to 160oc or Gas mark 3. Line a square baking tin (20cm / 8 inches) with greaseproof paper.
Whisk the egg whites in a large mixing bowl until just foaming and turning from clear to translucent.
Drain the cranberries and add them to the egg whites.
Stir in the remaining ingredients and mix well
Spoon into the baking tin and press the mixture evenly in the tin. Bake for 35 minutes.
Leave to cool in the baking tin then remove and slice as you wish.
Store in a cool place in an airtight container and eat within 48 hours.
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