Mar 30, 2020
Amaranth is a wonderfully nutritious gluten-free grain, and a high-quality source of plant protein. My acupuncturist recommended it when I was having digestive issues; and I’ve come to learn that it is also heart healthy, and fantastic for alleviating inflammation. Easy to purchase in bulk, it keeps well. Sometimes I leave out the oatmeal because I’ve really come to love the flavor of amaranth and simply top it with seasonal fruits. Mostly I make it with oatmeal as my husband prefers it that way. He also likes to add goji berries and chia seeds. Some cooks suggest soaking the grains, I simply rinse them before cooking.
Yield: Serves 6
1 cup amaranth
1 cup nut milk, more for topping
1 ¼ cups filtered water
2 tablespoons Grade B maple syrup
1 teaspoon Chinese five spice blend
1 teaspoon cinnamon
1 teaspoon vanilla extract
Pinch of salt
½ cup cooked (according to package) old fashioned rolled oats
1 apple
Nuts, optional
Fresh fruit, optional
Combine the amaranth, 1 cup of nut milk and water in a small saucepan, and bring to a boil. Reduce heat to low, cover and simmer for 5 minutes.
Add maple syrup, five spice, cinnamon, vanilla, and a pinch of salt, and simmer for another 15 minutes to absorb the water. Stir occasionally, as the amaranth may stick to the bottom of the pan.
Uncover, add oatmeal and shredded apple, and simmer for 3-4 minutes, until both grains are combined. Stir vigorously until the porridge is creamy. Remove from the heat and serve.
Top with berries, seeds or your favorite seasonal fruits and a splash of nut milk.
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