Amaranth was brought to my attention by the lovely Chef Ahki. To three cups of boiling water I added one cup amaranth and one tablespoon of coconut oil and cooked for 18 minutes. Then added one teaspoon of cinnamon and nutmeg. Topped with goji berries and almonds. It was watery when I stopped cooking it but that decreased as it sat. This was very filing the consistency takes a bit to get used to, so the toppings definitely help with the taste. I wanted to add maple but I was trying to reduce my need to use that for sweetness.
I ate this for breakfast awhile back and have had amaranth in different ways but I have learned that for some people healing from gluten intolerance that it mimics gluten’s effects so they have to avoid it until they heal. That is the case for me so I will be avoiding it for awhile.