¼ c. amaranth
¾ c. water
Bring to boil and simmer 20 minutes.
1/4 cup coconut milk to make it creamy
¼ cup chopped pecans
¼ cup toasted coconut flakes
Cinnamon sprinkled on liberally
1 tsp maple syrup
This was a delicious gluten free breakfast and the amaranth is a good protein source grain. The texture reminds me of Malto-Meal which I used to love as a kid. I think it would also be yummy with cocoa powder eliminating the coconut and cinnamon.
|Thai Kitchen – Coconut Milk (Unsweetened), 0.25 cup||140||3||0||1||0||1|
|Amaranth grain, uncooked, 0.25 cup||179||31||1||7||3||1|
|Nuts, pecans, 0.25 cup, chopped||188||4||2||2||3||1|
|Let’s Do Organic – Toasted Coconut Flakes Unsweetened, 4 Tbsp (15g)||133||9||8||1||0||3|
|Syrups – Maple, 1 tsp(s)||18||5||0||0||0||4|