Cinnamon Amaranth with Berries, a delicious gluten-free, protein, nutrient packed breakfast filled with nutty, toasty flavor.
Quinoa is the “it grain”, but I can’t enjoy it because I’m allergic. Yes, there are some of us that are allergic to Quinoa, well actually it’s a sensitivity to saponin, which is a substance that acts as a protectant from insects and fungus. It can have a toxic effect so it’s very important to wash quinoa very well under running water until the water runs clear before cooking. However there are still some of us who are still sensitive to it even after a through washing. In my case I used to eat quinoa with no problem until one day I think I has some that wasn’t washed throughly, soon after eating it I was doubled over in pain. Now whenever I eat quinoa my body recognizes the protein and I get sick all over again.
So I have embraced Amaranth, a grain that many have never tried or just plain don’t know about.
Amaranth is a gluten-free grain with a nutty, toasty flavor high in protein, vitamins and minerals, it’s popular in Mexico and was a major crop of the Aztecs.
It’s a super versatile grain that can be used in place of rice or pasta, in soups or stews, in puddings, baked goods, smoothies, cereals and it can even be popped and served as a tasty snack.
Today I’m sharing one of my favorite ways to have it, as a warm breakfast cereal with fruit.
I use a two to one ratio when preparing Amaranth, 1 cup Amaranth to 2 cups of liquid. In this recipe you can use water, milk, or both, I like to do half water, half milk. Just put liquid, spices and Amaranth in a pot bring to a boil and 15 to 20 minutes later it will be ready. Garnish with fruit of your choice, nuts or seeds and you’ll have a delicious bowl full of energy packed cereal.
- 1 cup amaranth, uncooked
- 2 cups water
- ½ teaspoon cinnamon
- ½ teaspoon vanilla
- dash of salt
- assortment of fresh berries of your choice
- sliced almonds or nut of your choice, you can also use chis seeds
- maple syrup
- Place all the ingredients except the berries in a medium saucepan over medium high heat, stir and bring to a boil.
- When it starts to boil, reduce heat to a simmer and allow to cook until tender, about 20 minutes. Stirring occasionally, add in more milk if mixture gets too dry.
- While amaranth is cooking wash and prepare the fruit.
- When amaranth is done spoon into serving bowls, top with fruit, nuts or seeds and drizzle with maple syrup.
- Serve and enjoy!