Place the amaranth in a hot saucepan over medium heat. Cook dry while stirring constantly until the grains begin to turn golden and you hear lots of popping. Add the water, salt and onion powder and whisk to get out the lumps of onion powder. Turn heat to low and simmer for 15 mins or until done, stirring as needed. Set aside to cool. Heat enough coconut oil to cover the bottom of a skillet. Form the amaranth porridge into small cakes and carefully place in the hot oil. Fry until deep golden brown on both sides and serve immediately. If they stick to the pan, they probably aren’t done. Letting them cook a bit longer will usually solve the problem.  (Recipe♦334)