This recipe is from Shauna James Ahern's book Gluten-Free Girl. Copyright 2007 by Shauna James Ahern. All Rights Reserved. Used by arrangement with John Wiley & Sons, Inc.
1/4 cup organic amaranth seeds
1/2 cup warm milk
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1 tablespoon organic cane sugar
1/4 cup chopped dates
2 tablespoons chopped pecans
How to Make It
Popping the amaranth. Bring a skillet to heat over high heat. When the skillet is so hot that beads of water can dance across it, toss in the amaranth seeds. As soon as the seeds begin popping -- like miniature popcorn kernels -- stir them continuously with a wooden spoon for about 5 minutes. When most of the seeds have turned darker brown and plump, just before they burn, take the skillet off the heat and put the popped amaranth into a bowl.
Making the cereal. Pour the warm milk over the popped amaranth. Add the cinnamon, ginger, and sugar, and stir. Top with the chopped dates and pecans.
Gluten-Free Girl, Copyright 2007 by Shauna James Ahern. All Rights Reserved. Used by arrangement with John Wiley & Sons, Inc.
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