This recipe is quick and easy to make, and you can make enough to last 2-3 breakfasts!
So it's the consistency of oatmeal but is gluten-free and delicious!
Bring 1 cup of amaranth to a boil with 1 cup of almond milk, 1/2 cup of water and 2 tbsp of cinnamon.
Once boiling, lower to a simmer for 15-20 min, stirring occasionally.
Add whatever toppings you wish - I added apples and more cinnamon with some slivered almonds.
It's filling, healthy and tastes so good!
Amaranth is like quinoa, but smaller grains and I like it better for a breakfast option - still gluten-free, it is easy on digestion and not as high in carbohydrates as traditional oatmeal.
"Amaranth has 9g of protein per cup, is full of potassium and also has high amounts of minerals, such as calcium, iron, magnesium and phosphorus..."
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