Ingredients (2-3 Servings) -1⁄2 cup amaranth -1⁄4 cup buckwheat groats -2 tablespoons roughly chopped almonds -11⁄4 cups water, plus more to soak the amaranth -2⁄3 cup unsweetened almond milk or milk of your choice -1 tablespoon nut/seed butter -1 tsp cinnamon -Pinch of salt -1 tablespoon honey (maple syrup or date syrup work too) -Fresh fruit -Optional: Add 1 scoop of protein powder of your choice.
Directions 1.In a small bowl, combine the amaranth, buckwheat groats, and cover with cold water by at least 2 inches. Refrigerate, uncovered or covered, 8 to 24 hours.
2.Drain and rinse the amaranth mixture. Pour into a small saucepan, along with the water, almond milk, cinnamon and pinch of salt.
3.Bring to a boil over medium- high heat, then reduce the heat to medium low, cover and cook at a simmer, stirring occasionally until thickened, 20 to 25 minutes. Divide the amaranth porridge between two serving bowls. Option to add protein powder.
4.Drizzle the nut/seed butter and honey over the top . Sprinkle with with almonds and fruit pieces, and serve.
Amaranth is a gluten-free ancient grain that has been used in Inca, Maya, and Aztec civilizations. This grain has fiber and B vitamins like most grains, but it also stands out from the other grains as a great source of manganese, magnesium, and phosphorus. Amaranth also contains 9g of protein per one-cup serving which is much higher than other grains.
Buckwheat is another gluten-free ancient grain that contains 5.7g of protein per cup. It has a nice nutty flavor and is rich in fiber, potassium, phosphorus and magnesium.
Cinnamon is know for its beneficial anti-inflammatory, circulatory, and digestive qualities. It is a great addition to sweet foods because it helps your balance blood sugar by slowing the rate at which your stomach empties.
Almonds are high in mono-saturated fats that are associated with reducing the risk of heart disease. Those mono-saturated fats lower LDL cholesterol. The antioxidant properties of vitamin E in almonds also make these nuts super heart healthy.