(2 bowls)
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1 ½ cup amaranth flakes
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3 cups fresh unsweetened nut milk
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2 tbsp maple or agave syrup
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1 tsp vanilla powder
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A pinch of sea salt
Soak the amaranth in water previously for at least 8 hours.Place the amaranth, nut milk, vanilla and a pinch of sea salt into a saucepan. Bring to boil, reduce to simmer (medium-low heat), stirring constantly with a wooden spoon, for about 4-5 minutes.
*You can eat the amaranth as it is right now (porridge) or place it into your blender and mix until smooth and become even creamier.
Add some fresh fruits, nut and seeds for topping.
Amaranth is a gluten free grain, rich in proteins, fiber and also has anti-inflammatory properties.
