Written and Posted by: Margie Babon



In Mexico, this sweet treat they call “Alegria” which means “happiness” is usually being prepared to celebrate the Day of the Dead.


½ cup Amaranth

2 cups pumpkin seeds

¾ cup brown sugar

1 tbsp Blackstrap Molasses


  1. Over medium high heat, warm wide-bottomed pan
  2. Add 1 tbsp of amaranth, cover and cook for 30seconds until most of the grain have popped then transfer to a bowl. Repeat the process until ½ cup was cooked.
  3. Using same pan, heat ¾ cup brown sugar until the granules completely melt. Add 1 tbsp molasses, mix well. Then add popped amaranth and pumpkin seeds then mix well.
  4. Quickly transfer to square metal dish with wax paper or parchment paper.
  5. Pour the mixture and spread evenly.
  6. Cut immediately to desired size. Let cool before serving.
  7. Can be store in a jar. Sweet popped amaranth can last 2 weeks.


Quickly transfer the mixture of popped amaranth with pumpkin seeds to wax paper or parchment paper.


Ancient Aztecs consider amaranth as “golden grain of the gods.”


Sweet popped amaranth can last 2 weeks in a jar.


What is amaranth?

“Amaranth is a tiny grain, actually is a seed that has rich history dating back 8,000 years ago when it was first cultivated in Mesoamerica. The ancient Aztecs relied on amaranth as a food staple and used it in religious rituals, that it was called “super grain of the Aztecs and “golden grain of the gods.”


The golden grain plant of Amaranth


Amaranth is highly nutritious compare to other vegetables and grains. It has more iron, calcium, fiber, manganese and other phytonutrients than wheat. Amaranth is one of the most protein-rich plant-based food that contains almost 47mg of protein in every 100gms and high in calcium than spinach.

Use amaranth in porridge, polenta, other quick breads or snacks.



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