2 cups dry amaranth
4-1/2 cups water
1/2 teaspoon coconut/mild peanut/canola oil
1 tablespoon nuts, chopped (I use walnuts and pecans)
1 piece fruit, chopped (apple, banana, pear, or blueberries, applesauce, dried fruit, etc., to taste)
sweetener, to taste (sorghum syrup/maple syrup/sucanat)
Pinch straight cinnamon
Nutmeg to taste (opt.)
Ground flaxseed (opt.)
1. Place amaranth and water in a pot and cook, covered, over high heat until water boils. Quickly reduce heat to low and uncover for a few seconds until the water simmers down slightly. Then re-cover and cook for 30 minutes over low heat, or until all or most of the water is absorbed.
2. Reserving the remainder for future meals, add 1/2 cup's worth of cooked amaranth to a bowl. Mix in oil, nuts, fruit, sweetener, cinnamon, nutmeg, and ground flaxseed. Serve.
3. Fruit Variations: Darn near any fruit can be substituted for the apple. Banana and pear are lovely, but mango, cherries, or blueberries are particularly special additions. Frozen fruit might also work for this recipe, but it would become a lot more runny!
4. Grain Variations: I will make this same recipe with quinoa (red or white variety), too, and it really works just the same. The only difference is that 1 cup of a dry quinoa should be cooked with twice as much water, as opposed to the amaranth-water ratio. Ginger can be very good to add to either amaranth or quinoa if you use pear. One could substitute millet, the cheapest option, but I don't think it would taste as good. I've also used cooked wheat grains, although their texture is much less like oatmeal than amaranth is. On that note, this would all taste great with cooked oats, too.)
5. Reheating: I find this tastes better if, when using apples, all of the accessory ingredients are microwaved about 2 min. before adding the amaranth to it. This is only the case when amaranth has been just cooked- combining the warm amaranth with apple doesn't always cook it too well. If the amaranth is not freshly-cooked, microwave ALL ingredients together.
Source of recipe: I eat this for breakfast nearly every day. It's my favorite and I like that it's actually pretty healthful as well as flavorful. It's also extremely versatile AND economical.