Toasted Cream of Amaranth Recipe
A delicious gluten free, warm winter porridge with nutty flavor undertones.
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.
Tried this recipe?Let us know how it was!