Amaranth is the powerhouse of all ancient grains (pseudograin), and a highly underused one at that. Not only is it a complete protein but rich in fibre, antioxidants and minerals such as manganese, magnesium, phosphorus and iron. I’m kicking myself for avoiding grains for so many years knowing the benefits now but it’s never too late to make sure this is always in your pantry. I’m using GoGoQuinoa organic, certified non-GMO Amaranth. Even with superfoods, organic is important.
Amaranth has a somewhat sweet taste so the taste can clash in the wrong dish. (Trust me…) But this puffed amaranth breakfast bowl is the best one I’ve made yet!
Amaranth Breakfast Bowl
Ingredients (makes 2 bowls)
4 tbsp amaranth
2 ripe pears, peeled cored and cubed
1 tbsp raw honey
1 tsp ground true cinnamon
1/2 tsp ground green cardamom
1/2 tsp ground cloves
2 tbsp peanut butter
1/2 cup organic soy milk (or any milk of your choice)
Popping the amaranth can be tricky to explain, I recommend watching some tutorials on youtube. You can safely assume your first 2 tablespoons will either not pop or burn so have some extra amaranth for this. Here: Amaranth Popping
For the pear sauce, in a small sauce pan on medium heat, combine the pears, honey, cinnamon, cardamom and cloves and cook uncovered for 15 minutes until liquid is evaporated and sauce is sticky and pears are soft.
Combine the pear sauce, banana, puffed amaranth and peanut butter in a bowl and then pour your milk choice over it. I mixed the shit out of everything after taking the photo and it was pure harmony.
Bone app the teeth!