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.

Makes 21⁄2 cups of amaranth porridge.

Recipe adapted from tastingtable.com