A few years ago I would have stared at you blankly if you asked me what amaranth was.
But lately, I’ve been experimenting with different whole grains – for both taste and nutrition – and it’s led to some delicious results!
Yesterday I cooked up some amaranth: a high-protein, gluten-free grain (seed, actually!) that was a staple food of the ancient Aztecs.
It was mushier than I expected after cooking, so instead of adding it to a salad like I had planned, it morphed into a hot cereal which we topped with berries, bananas, nuts and maple syrup. It was SO good, and a refreshing change of pace from our regular oatmeal.
Amaranth would also be perfect in recipes calling for polenta, grits, or as a healthier substitute for Cream of Wheat.
- 1 cup amaranth
- 1 cup organic Greek yogurt
- ¼ cup maple syrup
- 1 tsp cinnamon
- Pinch of salt
- Bananas, berries or other fruit for topping
- Chopped nuts and/or coconut flakes for topping
- More maple syrup for drizzling
- Cook amaranth according to package directions.
- When amaranth is cooked (about 20 minutes), remove from heat and stir in yogurt, maple syrup, cinnamon and pinch of salt.
- Let cool slightly then serve with desired toppings.
To make this cereal dairy-free, swap out the yogurt for ½ cup coconut milk.
I received this Amaranth from Bob’s Red Mill as part of my partnership with Stonyfield. All thoughts and opinions are my own.