Recently we got to talking about how difficult it can be to make creative and healthy breakfasts on those busy weekday mornings. Rachel came up with this simple and delicious recipe weeks ago but it just dawned on me how convenient (and versatile) this dish really is! Along the lines of porridge and oatmeal, this bowl of creamy amaranth is sweet enough to help wake you up and hardy enough to last you through the morning. It can be made ahead of time and stored in the fridge. When you’re ready, just warm it on the stovetop. We like adding a splash of coconut milk and a sprinkle of cinnamon on top because we’re fancy like that.
Good to know // Ingredient Highlights
+Amaranth is naturally gluten free and has gained popularity as a grain but its really a seed! It has a long history that dates back to the Aztecs and is still eaten a number of ways today. Its no wonder really, since its high in protein, iron and fiber.
+Among its many health benefits, the active component in Cinnamon, Cinnamaldehyde, has antifungal and antibacterial properties which may help fight bad breath and tooth decay.
Cinnamon Spiced Cream of Amaranth
gluten-free, dairy-free, vegan
Prep Time: 10 minutes
Cook Time: 35 minutes
1 cup amaranth
3 cups water
½ cup coconut milk
4 tablespoons maple syrup
pinch of salt
1 teaspoon ground cinnamon
1 vanilla bean, scraped (or 2 tsp. vanilla extract)
Combine amaranth, water, cinnamon and vanilla bean into a saucepan over medium heat, and bring to a boil. Reduce the heat to low, cover and simmer for 30 minutes or until all of the water in absorbed. Stir every once in awhile to make sure the amaranth does not stick to the bottom of the pan.
Remove from heat and stir in coconut milk and maple syrup, add to a blender and blend until creamy.