I had always heard of amaranth, but never knew quite what it looked like, why it was so amazing, and if it was even worth it. When I saw it hanging out at my grocer, I decided to take the plunge. I learned that it acts a lot like quinoa, only even smaller, and has a deep, so-called “peppery” taste to it. I was pleasantly surprised by how it worked in this breakfast/dessert recipe.
Amaranth: is packed with 5 grams of fiber and 9 grams of protein per cup. It contains up to 30% more protein than wheat flour, rice, and oats do. Amaranth is also free of gluten, which is inherent in many other grains, and it is a great source of the essential amino acid lysine, which is rather limited in other grains or plant sources. Cooked amaranth is 90% digestible, is high in vitamins and minerals and prevents disease, supports the immune system, prevents grey hair, and lowers blood pressure.In a medium saucepan, mix amaranth, almond milk, water, cinnamon, and salt.
Check out the recipe and instructions at EcoSalon.com.
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