For the waffles
For the caramel popped amaranth
Preheat a waffle iron to a medium heat.
Whisk together the oil, salt, sugar, spice and egg yolks.
Add the amaranth and cassava and mix well.
Add the bicarbonate of soda, milk and vinegar and mix completely, until smooth.
Whisk the egg whites in a separate bowl until soft peaks form, then fold gently into the batter.
Spoon 125ml of the batter into the greased waffle iron. Cook until the light on the waffle machine turns off, then remove. Set aside while you continue to cook the remaining waffles in the same way.
To make the caramel popped amaranth, heat a deep saucepan over a high heat for at least 3 minutes.
Place the wholegrain amaranth into the pan – it should start popping in about 10 seconds. Keep cooking for a few seconds longer, stirring, until it’s completely popped, being careful not to burn it. When it’s finished popping, quickly pour the amaranth into a bowl to cool.
In a small pot, heat the sugar and water over a medium-high heat, stirring until the sugar melts. Cook, stirring until the sugar turns a dark amber colour and smells caramelised.
Pour the caramelised sugar over the popped amaranth and stir to combine. Pour the candied amaranth onto a baking sheet and spread it out to cool.
Serve the waffles topped with yoghurt or whipped cream, fresh fruit and the popped amaranth. Drizzle with maple syrup or honey.
Leave out the chai spice for a savoury waffle that’s delicious topped with a fried egg.