Toasted Cream of Amaranth
Introduction
During the winter months, I gravitate towards warm, comforting porridges to start my day.
Since amaranth is the (pseudo) grain of the month in this whole grain series, I decided to test out a breakfast porridge using amaranth.
Amaranth Flavor Profile
Amaranth is an ancient grain with an interesting flavor profile.
When it is cooked up as a porridge starting with the raw grain, it has a very distinct grassy flavor which blends well with savory preparations.
When the amaranth pseudo grain is toasted, it takes on a light nutty flavor and the grassy notes disappear.
Having played around with both versions, I find that I prefer toasted amaranth in sweet preparations.
Amaranth also normally retains a slight chew even after extended cooking.
Grinding down the toasted pseudo grain with a high speed blender results in a smoother consistency.
Substitutions
The recipe below includes apple, cinnamon and orange zest.
Its subtle sweetness comes from the apple.
Feel free to add a date or tablespoon of you preferred sweetener for more sweetness.
You can also easily substitute with your favorite warm fruit combinations such as pears, prunes or raisins.
Scaling the Recipe
The recipe below is for just one portion but you can easily scale up and prepare for multiple days ahead as the porridge can keep refrigerated for 5 days.
Where to Buy Amaranth
Amaranth seeds and flour can often be found in your local grocery store or health food store.
If you are interested in purchasing larger quantities, online bulk sources may be more cost effective.
This post includes a PDF download with multiple online sources of amaranth.
Conclusion
The final cream of amaranth porridge was hearty, filling yet very easy to digest.
I really enjoyed the nutty undertones.
If you are looking for a tasty, gluten-free, high protein breakfast option, cream of amaranth may just become your new favorite winter porridge.
Toasted Cream of Amaranth Recipe
Equipment
Ingredients
- ¼ cup raw amaranth
- 1 apple chopped in ¼ inch cubes
- 1 tsp cinnamon powder
- ¼ tsp fresh orange zest
- 1/2 cup almond milk ( or other plant based milk)
- 1½ cups water ( or less depending on your preference )
- 1 pinch salt ( optional )
Instructions
- Place pot on stove and turn on to high heat.
- Pot is sufficiently hot when a splash of water dropped into its surface pearls up and quickly evaporates.
- Place quarter cup of amaranth in pot and immediately turnoff heat but leave pot on stove top for amaranth to toast.
- Set timer to two minutes.
- Stir every 30 seconds or so with wooden spoon to make sure amaranth doesn’t burn.
- After 2 minutes, amaranth will have taken on a darker yellow/light brown color.
- Pour amaranth into blender bowl and grind into flour by blending for about a minute and set aside.
- Turn empty pot back on to medium high heat.
- Place chopped apple in pot.
- Set timer for 5 minutes.
- Stir every 30 seconds or so to avoid burning.
- After 5 minutes, chopped apple should have softened and should have some brown spots from caramelization.
- Add to pot and mix 1½ cups of water, toasted amaranth, cinnamon and orange zest.
- Bring to a boil then lower heat and simmer for about 20 minutes.
- Stir every few minutes to ensure flour does not stick to bottom of the pot.
- After 20 minutes, turn off heat and stir in almond milk.
- Cream of amaranth can be topped with extra orange zest and is ready to enjoy.
- It can be enjoyed immediately or cooled and stored in the refrigerator to consume over next 5 days.
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I had failed many times to sprout the amaranth. All the instructions that I had read said to SOAK the seeds overnight. With Carol’s support I soaked the seeds for only 30 seconds, and that made the difference. What I learned is the soaking too long drowns the seeds. So soak only 30-45 seconds and they will sprout vigorously in three days. I cook the seeds in the blender, pressure cook for a few minutes, and put into the blender when cool. I add raw hemp seeds, molasses, maple syrup, salt, and a bit of heavy cream. Amaranth is high iron content and molasses adds even more. Good for vegan and vegetarian diets and others who have difficulty with low blood iron., Thanks Carol!
Thanks James for the detailed comment which I know will help others as well. Kind regards 🙂