Cook With: Amaranth, Part I

Amaranth. The power-packed little brother to quinoa. Also a supergrain, although in fact amaranth is a seed, not a grain. It’s super high in protein and chock full of complimentary amino acids and minerals, more so than other gluten free grains. Amaranth is where it’s at.

Ok, what to do with it? Because it is “complimentary” nutritionally to other grains, one easy way is to just throw a tablespoon or two into your rice or quinoa when cooking. Easy peasy. Welcome amaranth into your diet.

Admittedly, amaranth had fallen off my cooking radar, which isn’t hard since it’s so incredibly tiny! To embrace this little gluten free guy into my repertoire again, and hopefully yours, I offer the first of a few recipes featuring this precious grain (seed). Here’s a perfect seasonal breakfast for those cold, winter mornings.

AMARANTH PUMPKIN PORRIDGE
Yield: 4 servings

Ingredients:
1 cup amaranth
1/2 tsp. nutmeg
1 tsp. cinnamon
1/3 cup shredded coconut flakes
1/4 cup coconut sugar
2 tbsp. maple syrup
2 tbsp. coconut oil
1/4 tsp. sea salt
1 cup pumpkin puree
2 1/2 cups almond milk
1 cup water (omit if making “cakes”, see below)

Preheat oven to 400 degrees.
1. Bring all ingredients to a simmer over medium heat, stirring to combine (this takes about 10 minutes). Once the mixture simmers, turn off heat and cover with a tight fitting lid or foil. Place in the oven.
2. Bake for 45 minutes – 1 hour. Use a hot pad to remove pot from the oven, and stir well, as liquid will sit on the top. Serve immediately or cool and reheat in the morning.
We reheat in a glass or ceramic dish in the oven on 425 degrees for 25 minutes, for a hands off way to enjoy a seasonal hot breakfast.

To make amaranth breakfast “cakes”:
Follow this recipe but omit the water and reduce the almond milk to just 2 cups. Cool the mixture completely in the fridge. In the morning, pan fry 1/4 cup scoops of this mixture in coconut oil over high heat, pressing down to form little “cakes”. Brown 2-3 minutes on each side and drizzle with maple syrup. If the cakes fall apart, try adding 1 egg (or 1 tbsp. flaxseed) and 1/2 cup gluten free flour. Enjoy!

*Note: there is no picture of the cakes because we ate them all! Yum!
Here’s a shot of Eric’s breakfast. Lucky guy.

Feeling inspired? Sign up to our weekly newsletter for more.
  • +
  • This field is for validation purposes and should be left unchanged.