I love to make amaranth for a quick breakfast or dessert. Amaranth is a gluten free whole grain that is native to Peru and was used extensively by the Aztecs. According to the Whole Grains Council, amaranth has one of the highest protein contents among grains as well as being rich in minerals such as calcium, magnesium, potassium and iron. I suggest amaranth to my patients for its rich source of protein to help with blood sugar control and as a good gluten free alternative. I like to use organic canned coconut milk to make it more like a rich pudding after the amaranth has been cooked. I suggest this to parents when their children need to gain weight or for prevention of weight loss in patients with such diseases as cancer. To make a lighter version, just use light organic canned coconut milk or any other milk alternative such as almond, rice or hemp.
2 1/2 cups water
1 cup amaranth
1 cup canned coconut milk
3 medjool dates, pitted
fresh berries, apples, pears, nuts, seeds or unsweetened shredded coconut to garnish
- In a medium covered saucepan, bring the water and amaranth to a boil then reduce to simmer. Simmer for 15 minutes or until the amaranth has absorbed the liquid. Remove from heat.
- In a blender, combine the coconut milk and medjool dates and blend until smooth.
- Pour the blended coconut milk into the amaranth and combine until evenly blended.
- Garnish with the desired fruit, nuts,seeds or shredded coconut and serve.