Amaranth is gluten free and makes a great hot breakfast porridge. With grains, it is best to toak them overnight to help eutralize the phytic acids and anti-nutrients that can inhibit digestion.
NOTE: I like to cook my grains ahead of time and use as needed. In this recipe you can substitute any grains.
Time to make: 25 minutes (not including soak time)
(make a large batch to freeze some)
Yield: 4 servings
Calories: 340 per serving
1 cup amaranth (soaked overnight, drained, rinsed)*
3 cups almond milk*
1/8 tsp. sea salt
1/4 tsp. ground cinnamon
1 large apple, skin on, cored and diced
1/2 cup pecans, chopped
Combine soaked amaranth, almond milk, salt, cinnamon, apple, and pecans in a saucepan, stir to combine. Bring to a boil, then lower to simmer, cover and cook 20 minutes or until water has been absorbed. Stir occasionally to prevent sticking to bottom of pan. Add water as needed to desired consistency.
*If using already cooked grains, use 3 cups for this recipe and reduce the almond milk to only what you need to pour on top to moisten. Put ingredients in a pan and warm on the stove.
NOTE: Make a double batch and freeze into individual portions for quick grab and go breakfasts.
Will keep in fridge for up to 5 days.