Courtesy of Carol Fenster, PhD, from 125 Gluten-Free Vegetarian Recipes
Carol says, “Historians tell us that amaranth was a primary food for the ancient Aztecs (and also other indigenous cultures in Mesoamerica as well as Incan culture; Ed). Known as one of the most nutritious grains on earth, it is an excellent choice for the gluten-free diet. Here, it is cooked into a hearty porridge. Make a batch and refrigerate it; eat it throughout the week for a good start to your day.”
I included vanilla in the recipe as it works well with both amaranth and the spices.
3 cups water
1 cup whole amaranth grain
1 teaspoon butter or buttery spread
Sprinkle of salt
Bring the water to a boil in a medium saucepan. Add the amaranth, butter and salt and bring to a boil again. Reduce to low and simmer, covered, 20 to 25 minutes. Remove from the heat.
Stir in the maple syrup, cinnamon, nutmeg and vanilla until smooth. Garnish with tablespoons coconut flakes (if using) and walnuts.