Gluten free girlfriend? Amaranth is a naturally gluten-free grain and a complete protein, just like its sister, quinoa. Perfect for breakfast with its creamy, moist and hot cereal like texture, it’s delicious for a morning porridge and even on the go!
1 cup amaranth
1 cup coconut milk beverage or almond milk
2 cups water
¼ teaspoon sea salt
1 nectarine, thinly sliced
1 tablespoon local, grade A honey (optional)
2 tablespoons almond butter, natural
2 tablespoons 0% Greek yogurt or Skyr Icelandic strained yogurt
1- In a medium saucepan, boil the two cups water and 1 cup coconut milk beverage or almond milk. When water boils, pour in the amaranth and reduce heat to a light simmer and add ¼ teaspoon sea salt. Cook for approximately 20 minutes or until a porridge-like consistency forms.
2- When the amaranth is all cooked through, pour into two breakfast bowls. Top with 1 tablespoon each of the almond butter, yogurt, and honey. Take your Instagram photo, and then mix it all to eat! Top each bowl with half a sliced nectarine and extra honey or almond/coconut milk if desired. Enjoy for a delicious fiber and protein filled power breakfast!