Move over, porridge! We have a higher-protein option that also provides minerals such as iron, manganese and phosphorus. This delicious seed, not a grain, is called amaranth and there’s a rather sordid history which explains why we haven’t heard much about it until recent times. Marry it with chocolate and your taste buds will have a party!
1 cup water
1/2 cup amaranth
1/2 cup chopped strawberries
1/4 cup almonds (or choice of nuts; macadamia pairs well here too)
2 squares dark chocolate (we like 85% and 90% cacao versions)
2 tbsp shredded coconut
2 tbsp cacao nibs
1 tbsp cacao powder (optional)
Bring water and amaranth to boil, cover, and then simmer for about 15 minutes. Amaranth is done when liquid has been absorbed. Carefully transfer into your breakfast bowl and add nuts, dark chocolate, coconut, cacao nibs and cacao powder. We often add maca or ashwagandha powder and a drizzle of honey in the case of the latter (as it is aptly called in Sanskrit “the smell of a horse”). Enjoy this power-packed breakfast!
4 thoughts on “Recipe: Amaranth for Breakfast”
Is this something that can be made ahead of time (night before) and then eaten at breakfast? I don’t have the time in the morning to make this
Glad you asked! It can be made the day or night before and enjoyed as a quick, grab-and-go option from the fridge in the morning. Pro tip: we regularly make double the batch, eating one the day of and packing the second (with the desired toppings) for the next day (in fact, eating it now as we respond ;)). Enjoy!
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