Rinsing and soaking grains such as amaranth for a few hours the night before or overnight will help reduce cooking time. To save time in the morning, you can combine all ingredients except the walnuts in a covered saucepan the night before, store in your refrigerator and cook in the morning. Store leftover grain in a glass bowl and freeze for a busy morning.
- 1 cup amaranth, dry
- 3 cups unsweetened soy milk*
- 1/4 tsp ground cinnamon
- 1 large apple, diced, with skin
- 1/2 cup walnuts, chopped
- Pinch sea salt, optional
Place amaranth, soy milk, cinnamon and apple in a 2 quart saucepan. Bring to a boil, stirring frequently. Cover pan and simmer on low heat for approximately 25 to 30 minutes, until amaranth is soft. Top with chopped walnuts and serve. *Use only gluten-free soy milks; some brands are fortified with calcium, B12 and other nutrients, thus the vitamin and mineral content may be higher than in the analysis provided if fortified products are used. Nutrition Facts 380 calories per serving 48 g carbohydrates 10 g fiber 16 g protein 15 g fat 0 mg cholesterol 112 mg sodium 370 mg calcium Recipe courtesy of Dr. Mark Hyman. Click here for a full gluten-free meal plan from Dr. Mark Hyman.