Apple Cinnamon Amaranth
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!
Ingredients
- 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
- Optional:
- ¼ cup chopped pecans or walnuts
- 1 large diced apple or pear
- 1 tablespoon ground chia seeds or ground flax seeds
Directions
- 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!
Quick notes
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
Not to be dramatic, but I think I just died. I’ve been eating a paleo diet for a few months now and have really been missing my cream of wheat! I’m so trying this. Thanks!
This is definitely one of our favorites, let us know how you like it!! Hugs, Kristin
Wow thank you for this recipe…it is wonderful, although its not 6 servings…its too good….I made it last for 3. I am so glad Doug has ok’d amaranth. Thank you Thank you!
I know, my husband and I usually eat more than a normal serving too! I probably should change it to 4 servings because I’m sure we’re not the only ones! Hugs, Kristin
I’ve read about kombu and even thought of trying it but I can’t stand anything seaweed. I’ve tried and tried but my body just revolts even though I’m usually great about different flavors and new foods. Does it add any flavor?
Hugs,
Amy
I know EXACTLY what you mean Amy! I tried seaweed years ago and it was so fishy, I just couldn’t handle it… for me it has to be healthy AND taste good. That is why I love kombu so much! It doesn’t have a fishy taste at all and has a mild almost nonexistent taste… it’s really almost neutral. Once you put it into something, especially savory foods, you won’t even know it’s in there. If you use 3-4 inches (1/2 a piece) in a recipe you shouldn’t be able to taste it at all. It’s an amazing addition for your food especially if you’re pregnant
Hugs, Kristin
This is the warmest, most comforting breakfast around for me. I make this on Sunday to last me through the work week. I absolutely crave it…sweet, buttery, nutty…mmmm.
Such a great idea Freda! I’m kind of weird and even like it cold when I’m in a really big hurry… just grab and go, it’s perfect!!
Kristin, I wanted to let you know that we tried the amaranth cereal for breakfast today and YUM! I decided to try making it in my Zojirushi Induction Heat Rice Cooker on the porridge setting, and set the timer so it would be ready when we woke up. It was PERFECT. I put the kombu (whole this time), 3 cups water and 1 cup amaranth in the cooker. Had to give it a little stir in the morning and remove the kombu, then stirred in the other ingredients. I held back on the stevia, and it was just right for us with just the xylitol. Put our favorite toppings on: fresh blueberries, walnuts, flax meal and pumpkin seeds…then some of the freshly made almond milk, per your video. OK, so there is one hearty serving left. Absolutely wonderful. Thank you so much for sharing. We do indulge in steel cut oats some days, and now we have a nice hot cereal alternative, thanks to you!
That’s great to know it cooks up perfectly in a rice cooker and that combo of topping sounds delicious! I know what I’m having for breakfast tomorrow. Thanks for sharing Deanna!
Being the owner of 6 crock pots, I’ve been know to have 3 or 4 going at once, I couldn’t help but wonder if you have any suggestions for cooking this in a slow cooker?
Also, does this recipe make a complete protein when cooked as directed?
Thanks so much!
Hi Jana, wow I bet you could teach me a thing or two about crock pots… sounds like you’re a pro! Deanna, in the comment above cooked her amaranth in a rice cooker and said it turned out perfect, so I’m thinking a slow cooker might work. Give it a try and let us know!
Yes, amaranth is a complete protein! It also has twice the amount of calcium as milk… and it is a more absorbable form. Love it!
Kristin, havn’t tried the recipe yet, just reading the ingredients makes me want some now, but have got to go to the store first. Also, enjoy you on the show with Doug, know the cause, do eat some of his diet, but not meats because I can’t afford grass feed beef, chicken. Do eat some wild salmon.Thanks so much for the recipes. Mary
Thanks so much Mary! I think most of us can relate to being on a budget, so I buy meats sparingly as well to make sure I can purchase the best quality possible. Let us know how you like the amaranth!
Hi, I was wondering if Amaranth and Buckwheat are allowed on Phase 1?
Thanks!
Hi Claudia, yes amaranth, buckwheat and quinoa are Phase 1 approved! They are not grains, they are actually seeds. They are all complete proteins and make eating healthy so delicious! Years ago when Doug was putting together his books they were not as popular or readily available, so his books reflect that they are not Phase 1 friendly, so I know it can be confusing. All three of these pseudo-grains have a nutrient profile that help to fight fungus and benefit our immune system, amongst a vast array of other benefits, so enjoy!
Kristin, is it necessary to rinse the amaranth first? I was under the impression that grains should be rinsed before cooking, but the amaranth is so small it goes through my strainer! Is it okay not to rinse?
Thanks, and my whole family loves this recipe. It is our Thursday breakfast every week!
Great question Rachel! In cooking school we were always instructed to rinse grains and pseudo-grain and this is probably best, but it really depends on what brands you buy. Most are triple washed these days and they do not need to be rinsed again, but others instruct you to rinse them and they will say so on the package. It’s really up to you. You can buy an extra fine strainer that will hold the amaranth seeds so they won’t slide through if you do feel you need to rinse them.
O M G!!! I thought I died and went to heaven when I tasted this recipe!
I could have eaten all four servings in one sitting. 
Instead I only ate maybe 1/2 cup. Finally, I can eat things I’ve never heard of AND enjoy them. Thank you for making nutritious foods palatable.
Thanks so much Vicky! You gave me a good laugh, it is so true… it’s intimidating to cook with new ingredients with weird names and then we try it and it tastes horrible… we think, is there something wrong with us or is this person crazy who swears it tastes amazing? I can’t tell you how many times I’ve experienced that!! So glad this boosted your confidence a bit! Much love, Kristin
I’m making this for the second time. It’s so yummy and comforting. My favorite breakfast food so far on phase 1. Thanks for sharing KRistin.
I have all three fungus link books but I noticed that you mentioned that amaranth, buckwheat, and quinoa are phase one approved. Is there any way that I can get the most updated food list that are not listed in the book?
By the way…I have thoroughly enjoyed your recipes! Keep up the good work.
Click here for the Phase 1 Diet with the updated foods. Thanks Adam!
I absolutely love this recipe, but I made a few adjustments: I cooked the amaranth in a mixture of both water and canned coconut milk, used Ghee instead of regular butter,and added a bit of Artisana Raw Coconut Butter for extra richness and sweetness at the end. I don’t use xylitol and didn’t have any liquid stevia on hand, but there was enough of a hint of sweetness that I definitely ate more than one (or two!) serving(s) at the first sitting!
Sounds delicious Christie! That’s one of the things I love about amaranth, it’s so versatile you can adapt it to your particular liking. Love it! Hugs, Kristin