Puffed amaranth and pumpkin seed alegrías

Ingredients

For 1 serving

• Amaranth25 g
• Pumpkin seeds8 g
• Agave syrup10 g

Method

1. Line a small tin with baking paper.
2. Heat a lidded pan over medium-high heat until very hot; add a spoonful of amaranth, cover and shake the pan for 10–15 seconds, until nearly all the grains have popped white. Tip them straight into a bowl and repeat with the rest: in small batches they don't burn.
3. Toast the pumpkin seeds in the same pan for 2 minutes, stirring, until they puff up; add them to the amaranth.
4. Heat the agave syrup in a small pan over medium heat for about 1 minute, until it bubbles with dense bubbles, pour it over the amaranth and seeds and stir quickly until everything is bound.
5. Press the mixture into the tin with the back of a spoon, let it cool for 10 minutes, until firm, and cut into squares.