To puff the amaranth, heat a pot with lid until very hot. You can test the heat by adding a drop of water – the water should bead up and sputter immediately when hot enough.
Toast 2-3 teaspoons of amaranth at a time. Amaranth should begin popping immediately.
Cover, move the pan around and listen for the popping.
Once the popping noise slows down, remove the pan from heat and immediately pour amaranth into a container or dish to prevent burning.
Continue popping amaranth until you have the desired amount. Don’t rush this step by adding too much amaranth in the pan, as it won’t pop evenly and may burn.
Then, prepare an 8×8” square baking dish by lining with plastic or parchment paper.
In a bowl, mix together puffed ecoLife amaranth, shredded coconut, chia seeds, sesame seeds, flax seeds, pumpkin seeds, almonds and raisins.
In a small saucepan over medium heat, combine almond butter and honey.
Heat for 2-3 minutes.
Pour over the amaranth mixture. Stir with a spatula or wooden spoon.