This may just be my new favourite alternative to oatmeal. This should be shocking to those that know me because I am a devoted oatmeal lover, but there is a special “je ne sais quoi” about amaranth.
I’ve always believed in getting nutrition from a variety of foods and while I love quinoa, I’ve also experimented with quinoa porridge for breakfast using the seed or flakes and the result is the same every time: I’m not a fan. I can’t get over the texture as a porridge or maybe it’s because it’s made as a sweet version instead of savoury. Either way, I won’t be making it any time soon. But amaranth? It’s creamy, and nutty and oh so satisfying. Kind of like tapioca pudding, but with a much more refined texture.
Amaranth is known as an ancient “grain”, but it is in fact a gluten-free seed. It offers more minerals like calcium, iron, magnesium and phosphorus than most other vegetables and contains protein (in particular the amino acid lysine) that is much more easily digested by our bodies. It’s even the only grain to contain vitamin C! (Say what??) It’s a great source of fibre and is known to reduce hypertension as well as the risk of cancer and cardiovascular disease. It’s versatile to boot. It can easily be “popped” to make puffed amaranth which can be used in similar ways as puffed rice. (Something I’ll definitely be looking into for future recipe posts. So keep a lookout!)
This porridge does take a little bit of time to make, like most delicious things do. But if you have 25 minutes to spare in your morning, then you can make enough for leftovers for the next day or two and enjoy a nutty and creamy bowl for a nice change. For a special treat, try the caramelized apples on top which you can easily prepare while the amaranth is cooking. Try it and feel free to comment below if you do. I’d love to hear your thoughts!
Until next week friends!
Amaranth Porridge (with Apples and Cinnamon) (adapted from Meals That Heal) (makes 2 servings)
- 2/3 cup amaranth seeds
- 2 cups water
- 1 cup organic applesauce
- 1 tsp. cinnamon
- 1 tbsp. raw honey
- 1/4 cup your choice of nuts or seeds (pumpkin, sunflower, hemp, almonds, Brazil etc.)
For the caramelized apple topping:
- 1 organic apple, cored and diced
- 1 tsp. cinnamon
- 1 tbsp. coconut oil
- 1-2 tbsp. coconut sugar
Other desired toppings:
- fresh fruit: strawberries, blueberries, raspberries, peaches
- dried fruit: cranberries, raisins, apricots
- superfoods: maca powder, bee pollen, cacao nibs
- Place amaranth and water in a small heavy bottomed pot. Bring to a boil, cover and reduce to a simmer stirring frequently for about 25 minutes until thickened and cooked.
- While you’re waiting, saute the apples in coconut oil over medium heat until softened, about 2-3 minutes. Lower the heat and add the coconut sugar and stir around until the mixture caramelizes and thickens slightly. Remove from heat, stir in the cinnamon and set aside.
- Stir in the applesauce and cinnamon. Divide mixture into two bowls (or save the second serving in a glass resealable container to have for tomorrow’s breakfast).
- Top with desired toppings (or caramelized apples if using) and serve immediately. To make clean up easier, fill used pot with water to allow it to soak.