I seldom do breakfast posts so I thought I would surprise my audience with something new– amaranth. This is an awesome gluten free grain that is packed with 8 grams of protein and 7 grams of fiber per serving. This amazing ancient grain is from thousands of years ago, originally used by the Aztecs. It can be roasted and popped like popcorn, rendering a unique toasted nut flavor. In this recipe I cooked it in my homemade almond milk.
Feel free to substitute whatever dairy (or non-dairy), as well as whatever fruit is in season. The pear, kiwi and blood orange were some of my favorite winter fruits that paired nicely together. I didn’t want to cook any of them, as to preserve as many enzymes as possible. The honey in this cereal does not have to be Manuka, although that is the highest yielding in nutrients. The ratio of amaranth is 1:1 milk to cereal if you like the cereal to be dense or 1.5:1 if you like it to be more of a farina consistency. You can also use any other grain that’s available in place of the amaranth.
cook time: 20 minutes
1/2 cup + 1 teaspoon amaranth
1 1/2 cup almond milk
1/4 cup banana, sliced
2 tablespoons anjou pear, chopped
1 kiwi, diced
1 tablespoon Manuka honey, or more if desired
1/2 blood orange
First toast the teaspoon of amaranth in a pan with a cover over medium heat, allowing the grain to pop. Keep a close eye on it, making sure not to burn it- no more than 2-3 minutes. Remove the toasted amaranth and set aside in a small bowl. In a saucepan, bring 1 cup of almond milk to a light simmer and add 1/2 cup of amaranth. Keep covered on medium-low heat for about 15 minutes, stirring occasionally to prevent sticking.
While amaranth is cooking, slice fruit in a variety of desired small shapes. When all the moisture is absorbed by the grain, add 1 tablespoon of milk at a time to the saucepan, until desired consistency. Plate the amaranth in a bowl. Top the hot cereal with a drizzle of honey and an arrangement of fruit. Finish with left over milk and the juice of a 1/2 blood orange around the outside of the cereal. Garnish with the toasted amaranth.