I seem to be on an amaranth kick lately, and I wanted to create a few more recipes using it. Before moving on to the next ancient grain that is! Right now the cupboard and fridge are stocked with new and exciting (or maybe it’s ancient and exciting) things to try, and recipes to create. My last post was also on amaranth, and was for a protein bar. Today I had some time before I head to Bethlehem, PA for work, so I decided to make amaranth for breakfast. I love oats and quinoa for breakfast, so why not amaranth?
Amaranth, the “golden grain” of the Aztecs. You’ve got healthy carbohydrates, high protein (for a grain), a complete protein, high in fiber and high in iron, magnesium, phosphorus, and potassium. Plus, if you need it, gluten free.
You can add just about anything you’d normally add to a breakfast porridge to the amaranth. Today I wanted to focus on helping to boost protein naturally, and provide the most complete breakfast possible. I think I did that, except I didn’t have any berries to add. I haven’t gone shopping, so if you make this, I’d add 1/2 cup of berries to each serving.
To the amaranth I added:
- Hemp hearts (omega 3’s, fiber, protein, iron, calcium and other vitamins/minerals)
- Ground chia/flax-seed blend (omega 3’s, fiber, protein, lignans, calcium and other vitamins/minerals)
- Walnuts (omega 3’s, antioxidants, protein)
- Choice of milk-skim, almond, coconut
- Spices/flavorings-cinnamon and vanilla
So, all in all, you’re looking at a breakfast loaded with health benefits. I made 2 servings of porridge, and you can either make it for yourself and someone else, or save some for the next day. You can also save time by making this the night before, and re-heating with a bit more milk. Each serving provides:
- 50% of your daily Iron
- 100% of your daily Manganese
- 40% of your daily Magnesium
- 15-20% of your daily Calcium
- 15g of protein
Amaranth Porridge: (Serves 2)
1/2 cup uncooked, amaranth=1 cup cooked
1.5 cups water
4 tbsp hemp hearts
2 tbsp ground chia/flax seeds
2 tbsp chopped walnuts
4 tbsp milk (skim, unsweetened almond milk)
Dash of vanilla
Dash of cinnamon
*If it’s not sweet enough, you can add a dash of Stevia if needed. If you’re an athlete who just finished a workout, you can add a bit of honey.*
1. Heat the 1.5 cups of water to a boil. Add the 1/2 cup amaranth, cover reduce heat to medium low and cook around 20 minutes.
2. Stir occasionally so that it doesn’t stick to the bottom.
3. When the grain is softened (it will still be a bit chewy) and the water is absorbed, add the hemp, chia/flax, walnuts and milk. Stir.
4. Add the vanilla and cinnamon to taste. Serve with 1/2 cup berries.
- 38g Carbs
- 15g Protein
- 12g Fat
- 10g Fiber