Amaranth for Breakfast
"Amaranth is a healthy grain, but I don't like it in savory dishes. This is my delicious breakfast creation. It's vegan if you use a vegan sweetener, like agave. May I also add that I make it this way because the other flavors cover the general flavor of the amaranth. This recipe is an alternative, but it will not be like your "normal" cereal grains. I use this recipe with other grains: millet, steel cut oats, and whole spelt. Amaranth is healthy, but if you don't like amaranth, you might still get the amaranth flavor in this recipe. You might also try another grain if you don't like the natural, earthy flavors of amaranth."
photo by MissLinguist
- Ready In:
- 25mins
- Ingredients:
- 5
- Serves:
-
2
ingredients
- 1⁄2 cup amaranth
- 1 cup water
- 6 tablespoons coconut milk
- 2 tablespoons honey or 2 tablespoons agave nectar
- 1⁄2 teaspoon cinnamon
directions
- Cook the amaranth (this may be done the night before): Mix the water and amaranth in a saucepan and heat to boiling.
- Turn heat to low, and let simmer for 20-25 minute Most of the water should be absorbed. Take care at the end of the cooking time, because it may get too dry and burn. You should still see the individual grains of amaranth, although they will stick together a little. Overcooking will turn the amaranth to mush.
- Cooked amaranth will keep in the refrigerator overnight, if necessary.
- In the morning, reheat the amaranth in the microwave, if necessary. Drizzle the amaranth with honey, sprinkle with cinnamon, and pour the coconut milk on top.
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Reviews
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I cooked it for the first time. Somewhat like in the recipe above... Only amaranth and water. Then, while hot I added cocoa and dark chocolate. Nothing sweet, no honey, no stevia agave or anything. It turned out like a grainy chocolate pudding. I enjoyed it :)
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There is no better food for breakfast than amaranth.
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This is the first time I've made anything with Amaranth. I'll have to say I'm not a fan. The recipe is well written and the directions were good, but I don't see how this resembles anything close to any hot breakfast cereal I've ever eaten. It smelled like grass while cooking and kind of tasted like it too. -
This was my first time cooking with amaranth and I was pleasantly surprised. I went by package instructions to cook, which was water 3 to 1 amaranth. After 25 minutes it was fully cooked and kinda' gummy. After adding cinnamon, splenda and almond milk (1/2 cup, but could use a little less next time) stirring, it was a delightful breakfast. This HAS to have milk or some kind of liquid to thin before eating, IN MY OPINION. Has a slightly nutty flavor and although it's kinda' hard to chew, you do get to crunch some amaranth. I will definitely make this again because of the high nutrient value of this grain. Very high in fiber and protein. Thanks for posting this MissLinguist. I didn't bother with taking a picture because my cereal looked just like your picture. Well done! -
Great recipe!!
see 7 more reviews
Tweaks
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I tried amaranth in an add-liquid-and-heat organic breakfast blend (can't remember manufacturer) and loved it. I purchased some amaranth at the farmer's market and did some research on how to cook it for breakfast. After all the comments/reviews in different sites, I was weary... I settled on liquid to grain proportion (Thanks!). I decided to cook it as I cook oatmeal: splitting the liquids into half water (3/4 c.), half milk (cow's milk) (3/4 c.), since most recipes called for adding milk before eating. I added a very tiny pinch of salt. I added the amaranth when liquids were about to boil and gently whisked to mix. Simmered and stirred occasionally. I turned heat off and covered when there was very little liquid left and let it sit. It was moist, creamy, no clumps and had texture to the bite. This time I added honey, unsweetened coconut flakes and a few roasted pepitas. Have some left for tomorrow and am thinking about what to add! -
First of all, I decided to double the amounts. 1/2 cup of amaranth is way too little to bother heating up the stove. I used almond milk instead of water and coconut milk and substituted the agave for a tablespoon of muscovado sugar. Used cinamon as directed and added sultana raisins. My suggestion would be to double the amounts. It takes forever to cook and it keeps very well in the fridge (for at least two days) so why not cook more? I went ahead and added a pinch of salt to bring out the flavors. Amazing!!!
RECIPE SUBMITTED BY
I'd describe myself as enthusiastic and sometimes eccentric. I teach English in China, and it's an awesome job. As for my cooking philosophy, I like easy things that might take a long time to cook, but only need occasional tending (like bread or dals). Lately, I've been very interested in healthy substitutions to make dishes with less fat and/or more fiber. I've been experimenting with making tasty recipes that are free of processed sugars and flour. Since moving to China, I've found myself without an oven and without access to common ingredients, like Bisquick and vanilla ext., so I'm currently looking for breads or cakes that I can cook in a crockpot. I only post recipes that I have tried, and many are recipes that I have created myself.
