Amaranth is another of the ancient grains, and was a staple food of the Aztec Indians. It is exceptionally high in protein and calcium, and is strengthening to the lungs.
If you find the flavor of amaranth alone to be too intense, try mixing it with rice, steel cut oats, or cracked wheat.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Ingredients:
- 4 ½ cups water
- pinch of sea salt
- ¾ cup amaranth grains
- ½ teaspoon cinnamon
- 1 small apple, cored and chopped
- agave nectar or maple syrup
- soy, rice, or almond milk
Preparation:
Bring water and salt to a boil.
Meanwhile, heat a dry skillet over medium-high flame. When the pan is hot, add amaranth. Cover and shake the skillet to keep the amaranth moving, so that it toasts and pops but does not burn.
When about half of the seeds have popped, add amaranth to boiling water, along with the cinnamon. Stir well. Lower heat to a simmer and cook 20 minutes, stirring frequently. Add apple and cook an additional 10 minutes. Serve plain or with agave and ‘milk’ of choice.
Serves 4