This easy-to-make amaranth porridge for breakfast uses an often-overlooked gluten-free grain with a nutty flavor.
Serves: 4
Cook time: 30 minutes
Ingredients
- 1 cup amaranth (soaked overnight, rinsed and drained)
- 2-1/2 cups cold, filtered water
- 1 cup berries
- 4 tablespoons raw, local honey
- 4 tablespoons walnut oil
- 1 teaspoon ground cinnamon (I prefer Ceylon cinnamon)
- 1 teaspoon sea salt
Directions
Place amaranth and water in a 2 quart pot with a lid. Bring to a boil then reduce heat to low and simmer for between 20 and 30 minutes or until liquid has been absorbed. Stir in remaining ingredients and serve.
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