Amaranth: Breakfast…Minus The Fat & Starch

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Amaranth: Breakfast…Minus The Fat & Starch

Amaranth w/sautéed pears, nuts and currants

Think of amaranth as a superior alternative to cream of wheat. This ancient grain is everything a bowl of oatmeal ain’t! Unlike wheat, barley and other grains, amaranth is 100% Gluten-Free. Its oil is high in linolenic acid, an omega-3 fatty acid which may help prevent heart disease and reduce inflammation.

You Will Need:

Serves 4:

  • 1/2 Pear or apple
  • 1tbsp Coconut oil
  • 1 tbs Grade B Maple Syrup
  • 1 handful of chopped nuts and currants
  • Pinch of cinnamon & Sea salt

Allow water to boil.

Add amaranth and simmer on medium low with lid on for about 8-12 minutes. Stir Occasionally to keep from sticking.

Check for a creamy texture. When it takes on the consistency of cream of wheat, you know it’s ready.

Add fresh and dried fruits, nuts, sea salt, coconut oil, maple syrup & cinnamon to a sauté pan. Cook on medium low. Add to warm amaranth and sprinkle with fresh fruit or coconut flakes. Heavenly!!!

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