Mex Mousse with our Stoneground Chocolate
Chilaquiles with Sangre de Toro Beans

Amaranth for Breakfast.

Ancient grain diva Maria Speck has an interesting article in the December Cooking Light using grains and her recipe for Amaranth Pudding with Amaretto Cream caught my eye. I made it and it was a universal thumbs down, especially for kids who have a clear and distinct idea of what pudding is. 


I didn't really care for it as a pudding either but it was a good start for a breakfast cereal. 

3 cups water
1.5 cups amaranth
1 stick of canela (cinnamon)
3/4 cup milk
1/4 cup piloncillo
1 teaspoon vanilla extract
1/4 teaspoon salt

Combine 3 cups water with amaranth and canela in a large heavy pan. Bring to a boil over medium high heat, stirring occasionally. Reduce heat, stirring occasionally, until thickened and the grain is translucent, about 18 minutes. Add more water if the amaranth is sticking to the bottom. Discard the canela. (You will have molten hot cereal all over it so beware!)

Stir in the milk, piloncillo vanilla and salt and stir. Reduce heat to a bare simmer and cook for 5 minutes more. Makes about 8 servings, which can be reheated throughout the week.

A pat of butter doesn't hurt.

I wouldn't serve this for guests but as a healthy weekday breakfast when you might have eaten oatmeal or 7 grain cereal, I think this is tops.  



The ingredient list doesn't sound bad. The picture could be off-putting to, let's be honest, most people. I've used amaranth to make Alegria, and puffed it like popcorn. Much more fun and tasty.

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