Amaranth is another tiny yet powerful grain which makes it a great choice for people who are celiac or gluten intolerant and an excellent source for calcium, protein, and iron. One cup of uncooked amaranth has 31 percent of the RDA for calcium, 14 percent for vitamin C, and a whopping 82 percent for iron. Amaranth’s tiny grains take on a porridge-like texture when cooked, making it a wonderful breakfast option.
On a stovetop cook 1 cup of amaranth with 3 cups of water for approximately 20 min. Stir occasionally. Alternatively, you can cook it in an Instant Pot. Usually, I cook 3-4 cups in the Instant Pot and store it. Add flaxseed powder, chia seeds, raisins and figs while it is hot. Stir in 1-2 cups of milk if it is too thick. Let it cool to a lukewarm temperature. You have your porridge ready.
You can mix in the remaining fruits.
Makes 5 to 6 servings.
You can either store the porridge in the fridge and scoop a small amount every day. To 1/2 cup cooked porridge, you can add fruits, nuts or seasonings of your choice after warming it up. It stores in the fridge for 1 week. Alternatively, you can freeze the porridge in serving size containers and warm it up and garnish as necessary.
|1 cup of amaranth|
|1 tablespoon of flaxseed powder|
|1/2 teaspoon of chia seeds|
|1/4 cup of raisins|
|1 dried fig or 2 dates, chopped|
|2 cups of plant-based milk (soy or almond milk)|
|Fruits (any, all, or none)|
|2 bananas, sliced|
|1 small apple, cubed|
|1 Bosch pear, cubed|
|1/4 cup of mango, sliced|
|1/4 cup of pineapple, cubed|
|1/4 cup of blueberries|
|1/4 cup of strawberries|
|1/2 ounce of nuts (almonds or walnuts), optional|