I have never been so happy to see February. It’s a new month in a new year! I feel renewed, rejuvenated, and ready to conquer the world one recipe at a time. Starting with this Toasted Coconut Amaranth Porridge. I’m blogging for Bob’s Red Mill today and you can find a link to the recipe at the bottom of this post.
Amaranth is a whole grain that I’ve only begun using in the past 6 months or so but it has really grown on me! I like to think of it as a natural, gluten-free whole grain Cream of Wheat. I’ve heard of people using this grain in many different creative ways but I really just love enjoying it for breakfast. It’s a great source of fiber, iron and protein and I feel good when I eat it. To make this porridge especially rich and creamy I’ve used coconut milk instead of milk. Toasted, unsweetened coconut flakes add a wonderful flavor while honey and almonds are optional add ons for sweetness and crunch.
Ready to get your hands on this gluten free breakfast treat? Head over to Bob’s Red Mill to get my recipe for Toasted Coconut Amaranth Porridge!
More Whole Grain Recipes
Savory Simple – Blackberry Amaranth Porridge
Savory Simple – Butternut Squash Cranberry Sorghum Salad
Savory Simple – Quinoa Granola
The Lemon Bowl – Butternut Squash & Spelt Salad with Goat Cheese & Toasted Almonds
A Zesty Bite – Quinoa Vegetable Scramble
Gluten Free Doctor – Fresh Cherry Sorghum Salad with Mint
Disclaimer: I was paid to develop a recipe for Bob’s Red Mill. As always, all opinions are my own.