There are lots of gluten-free whole grains that are great for breakfast: buckwheat, millet, quinoa, steel-cut oats. The list goes on, but we’re sold on amaranth. Why? It contains the amino acid lysine, which is missing from most whole grains. Like quinoa, amaranth is a complete protein, but unlike the popular grain, this one has a creamier, less dry-and-fluffy texture, making it perfect for a porridge like this one. Creamy Amaranth & Nectarine Porridge Serves 2 Amaranth 1 c amaranth 1 c unsweetened coconut milk beverage or almond milk 2 c water ¼ tsp sea salt Optional garnishes 2 tablespoons natural almond butter ¼ c unroasted sliced almonds 2 tablespoons greek yogurt (or 2% coconut yogurt) ½ c nectarines, thinly sliced 1 Tbsp local, grade A honey flaxseed meal
- In a medium saucepan, boil water and non-dairy milk. When water boils, pour in the amaranth, reduce heat to a light simmer, and add sea salt. Cook until mixture takes on porridge-like consistency, about 20 minutes.
- Divide amaranth into two bowls. Top with 1 tablespoon each of the almond butter, sliced almonds, yogurt, nectarine slices, honey, and a sprinkle of flaxseed meal, if desired. NUTRITION (per serving without garnishes) 380 cal, 14 g pro, 64 g carb, 7 g fiber, 2 g sugars, 8 g fat, 1.5 g sat fat, 290 mg sodium MORE: The Chia Pudding You Can Eat For Breakfast
