NICOLE GIMMILLAROE

During a recent trip to Mexico City, while exploring one of the many bountiful food markets in search of something interesting to bring home, I came across amaranth again and again. Widely used in Mexico, it is an ancient, gluten-free whole grain.

Filled with healthy nutrients such as iron, calcium and magnesium, amaranth has three times the amount of fiber as wheat and is high in protein. It’s a great alternative to the typical whole grains we eat all too often in the United States.

Add some nutritional variety to your mornings with this Amaranth Autumn Breakfast Porridge recipe. It’s a satisfying way to start the colder days ahead:

Ingredients:

*Serves 2

½ cup amaranth 

1 ½ cups water 

¼ cup milk or nut milk 

2 teaspoons maple syrup

¼ teaspoon cinnamon

Pinch sea salt

½ cup diced apple

1 tablespoon dried cranberries

1 tablespoon toasted chopped pecans

Method:

1. Bring amaranth and water to a boil in a saucepan.

2.  Reduce heat, cover and simmer for 30 minutes, stirring occasionally to prevent from sticking.

3. Add milk, maple syrup, cinnamon and pinch of salt.

4. Stir until creamy.

5. Remove from heat and serve topped with diced raw apple, dried cranberries and toasted pecans.