Denmo’s Kitchen: Amaranth Porridge (Gluten Free)
Thursday, 18th December 2014
Grains aren’t typically the breakfast I go to first in the morning, but this hot cereal during wintertime is the exception.
It’s a delicious bowl of nourishment that feels healing in both preparing and eating. A simple recipe for anyone who loves oatmeal, warm breakfast, and sweet things this one will have you asking for more. Amaranth is a wonderful gluten-free grain with unusually high levels of protein, and is rich in lysine amino acids, which promotes bone health, lowers bad cholesterol, and supports healthy skin. If you try it out, let me know what you think! Enjoy!
Amaranth Porridge
- ½ cup amaranth
- 1 ½ cups water
- ½ cup almond milk
- 1 tsp blackstrap molasses (optional)
- 2 Tbsp brown rice syrup or honey, or a dash of stevia
Toppings:
- Coconut flakes
- Raisins
- Walnuts
Combine amaranth, water, and almond milk in pot. Bring to boil. Cover and simmer for 15-20 minutes, stirring every few minutes. Serve in bowls and add toppings. Add more almond milk to your serving bowl to thin out the consistency. Serves two.
Denmo is the founder and CEO of Earthbody. She is a writer, artist, therapist, and coach. You can reach Denmo here.
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