This is a wonderful winter breakfast or a delicious dessert for the holidays. Depending on what toppings you use. Amaranth is also one of those forgotten grains, that is high in protein, contains manganese, iron, copper, and phosphorus. Also a good source of magnesium, vitamin B6 and selenium. Its is gluten free, and has a tasty, nutty flavor with great texture.
Like with all whole grains you will get the most nutrition value out of it if you fermented or at least soak it overnight before cooking it.
Ingredients:
- 1 cup of amaranth
- 1 Tbs. of lemon juice, apple cider vinegar or whey
- 1 Tbs. Ghee
- water, organic whole milk, or any nut milk of your choice
- 2 Tbs. raw tahini
- 1 teasp. cinnamon
- 1 teasp. vanilla extract
Toppings:
- apples or pears, chopped into small squares
- roasted nuts of your choice
- coconut flakes
- hemp seeds
- molasses or maple syrup
- * For a holiday dessert use cranberry sauce as your topping and sprinkle with pomegranate seeds.
Direction:
- Cover the amaranth with water and add 1 Tbs. of lemon juice, apple cider vinegar or whey. Leave it out in room temperature for about 2 days. But at least overnight. When you see little bubbles on top, and has a sour smell its well fermented and ready to cook.
- Strain and wash the amaranth with a very fine strainer.
- Cook the amaranth with 1 Tbs. ghee and about 1 cup of water, milk or nut milk of your choice, stirring often. Add more liquid if needed during the cooking process. It will take about 20 minutes to cook it.
- Once it’s ready, turn off the fire, add the tahini, cinnamon, and vanilla extract. Mix well.
- Add your choice of toppings and enjoy.
