Blueberry Amaranth Porridge

By andreajayros

Ingredients

• 1 1/2 cup amaranth
• 2 1/2 cups water
• 2 1/2 cups nut milk
• 2 Tbsp. Earth Balance
• 1/3 cup cocnut cream
• 1/2 cup blueberries
• 4 Tbsp. maple syrup

Details

Servings 4
Adapted from wholegrainscouncil.org

Preparation

Step 1

This warm and satisfying breakfast recipe was created by Chef Eric Stein, Chef-Instructor at Johnson & Wales University College of Culinary Arts in Denver, CO and veganized by me. When it was presented at The Fourth Annual Gluten-Free Culinary Summit West Edition in 2009, it wowed Summit participants with its light, smooth blend of flavors.

1. Combine amaranth, water, nutmilk, and earth balance in a medium-sized saucepan over high heat.

2. Simmer for 20 minutes, stirring occasionally, or until the mixture becomes very thick and the grains are cooked through.

3. Stir in the coconut cream and blueberries.

4. Divide mixture between 4 serving bowls and drizzle with maple syrup.