Texture is important to many people. This cereal can be made dry or have a liquid/runny content depending on the amount of liquid used. The consistency this recipe produces can be related to tapioca or cream of wheat.
Base Ingredients (Serves 2)
1 Cup Amaranth (I use Bob’s Red Mill)
2 Cups Water (or milk of your choice)
1/ 2 Cup Almond Milk
1 TBSP Flavoring (I suggest Vanilla, Almond, Maple, or Cinnamon)
NOTE: I started with some pre-cooked Amaranth. The recipe calls for 3 cups of water to 1 cup of Amaranth. I used 3 cups of water to partially cook 2 cups of Amaranth. This technique allows me to use the amaranth in a variety of recipes throughout the week, and cuts down on preparation time when I wish to make the additional meals. I used 2 cups of partially hydrated amaranth and added 1 cup of almond milk to a pot. I added 1 TBSP ALMOND flavoring and cooked until the almond milk was almost absorbed. Then I added 1 cup of fresh dates stirring until all liquid is absorbed.
It was suggested I try Almond Flavoring when cooking with figs…I fell in love when I took that suggestion!
Fruit and Nut Options: (Seasonal Fruits are More Flavorful)
• Figs, Bananas, Almond Flavoring, and Walnuts
• Berries and Vanilla
• Dates and Cinnamon
• Dried fruits and nuts w/ flavoring of your choice
• Stone fruit, vanilla, and pecans
• Mango, coconut, and coconut flavoring
• Pumpkin, pumpkin pie spice, and walnuts or pecans
Instructions:
Combine the ingredients (minus the fruit and nuts) in a pot.
Bring to a boil then reduce heat to a simmer. Stir from time to time.
When liquid is almost absorbed, add the fruit and nut combination of your choice and stir until the liquid is absorbed.
Cooking time: 30 minutes if amaranth is dry, 15 minutes if partially cooked.
