If you’re a fan of cream-of-wheat or grits you’re going to love amaranth! Cream-of-wheat brings me back to fond childhood memories of a steaming, hot bowl of buttery, sweet goodness that warmed my bones during those chilly fall mornings. This amaranth version tastes just like the real deal, except sugar-free, gluten-free and power packed with nutrition and sustainability… to start your day off on the right foot!
My secret ingredient to push the nutrition through the roof is kombu, a type of seaweed that adds a multitude of trace minerals that most people are deficient in these days. It’s like adding a multivitamin to your food! Chia is another ingredient that I try to incorporate into my diet in every way I can. It’s a superfood that you don’t want to miss out on! Check out on my chia seed series coming next week.
Apple Cinnamon Amaranth
A sugar-free and nutritious version of the classic cream-of-wheat with sweet apples and cinnamon!
- 3 cups water
- 3-4 inch piece of kombu (about ½ a piece), optional
- 1 cup amaranth
- 2 tablespoons coconut oil or organic butter, I like ½ and ½
- ½ teaspoon cinnamon
- ¼ teaspoon sea salt
- 1 ½ teaspoon vanilla extract
- 2 tablespoons xylitol
- 15 drops KAL liquid Stevia, or more to taste
- ¼ cup chopped pecans or walnuts
- 1 large diced apple or pear
- 1 tablespoon ground chia seeds or ground flax seeds
- Add the water and kombu and bring to a boil. I like to grind my kombu into a powder in a coffee bean grinder or nut and spice grinder, you won’t even know it’s in there. It’s like adding a multivitamin to your food!
- Add amaranth, cover with the lid and bring to a boil, then down to a simmer (low heat) for about 25-30 minutes.
- If adding apples, add when a small amount of water is left, during the last 5-7 minutes.
- After 25-30 minutes give the amaranth a good stir to blend the water in; because it sits on top and looks like it’s not done. This does the trick and usually absorbs the rest of the water. Then give it a taste to make sure it is soft and creamy and no longer tastes crunchy.
- Carefully take out the piece of kombu with tongs if you didn’t grind it into a powder.
- Take the amaranth off the heat and add coconut oil &/or butter, cinnamon, salt, vanilla, xylitol and stevia. If adding chia or flax seeds, add now. Mix well (I love using a spoonula to get into the cracks)
- Put into individual bowls and add pecans. Enjoy!
Store in an airtight container, like Pyrex, and enjoy hot or cold for breakfast the next day or a healthy snack or dessert. Will keep for 3-4 days in the refrigerator.
I recommend grinding the chia seeds or using chia gel. If you use whole seeds let them sit for 10 minutes in the amaranth to get soft and if it thickens too much add some more water or your favorite nut milk to your desired consistency.
Number of servings (yield): 4