Have you ever tried amaranth? It’s my newest obsession. I’ve teamed up with Bob’s Red Mill to help promote their new Grains of Discovery campaign which highlights ancient whole grains. In preparation for an upcoming Google Hangout they sent me all of the grains from the campaign: amaranth, chia, farro, kamut, millet, quinoa, sorghum, spelt, and teff. Several of these are completely new to me. One of the first grains I prepared was amaranth.
This stuff kind of blew my mind. I hate to compare a healthy whole grain to a processed boxed food but once cooked it really reminds me of a childhood favorite, Cream of Wheat. But without weird ingredients like (*checks*) disodium phosphate. I don’t know exactly what that is but I don’t think I need it in my breakfast bowl. Unlike Cream of Wheat, amaranth is gluten-free and a good source of fiber, protein, amino acids and magnesium.
It also makes a simple, quick breakfast. I came up with this amaranth porridge a few weeks ago and haven’t stopped making it since. I use fresh blackberries and a raw blackberry honey but you can substitute regular honey and any berry you like. Isn’t that easy?
- 1 cup cooked amaranth
- ½ cup milk
- 2 tablespoons honey (I use Honey Ridge Farms Raw Blackberry Honey Crème)
- 1 cup fresh blackberries
- In a small saucepan combine the cooked amaranth, milk, and honey. Stir until warm.
- Pour into two bowls and top with blackberries.
Disclaimer: I was sent free grains from Bob’s Red Mill but was not compensated for this post. As always, all opinions are my own.