Do you guys remember Cream of Wheat? I used eat it all the time as a kid, and loved it. My mom would cook up the instant hot cereal in a little water or milk, and then I would put sugar and butter in it. I know I know, I was such a healthy kid. Well, I’ve found something that really resembles Cream of Wheat in so many ways.
Meet my new best friend, amaranth.
This stuff kind of blew my mind. I hate to compare a healthy whole grain to a processed boxed food but once cooked it really reminds me of that good ‘ol childhood breakfast. Except for the fact that it’s gluten-free, a good source of fiber, protein, amino acids, AND it doesn’t have any weird ingredients like Cream of Wheat. It actually sort of looks like it when cooked into a porridge, and even has that same sort of earthy taste.
Amaranth is a gluten-free ancient grain that was a staple food of the Aztecs. I’ve heard of people using it in lots of creative ways, and I can’t wait to try it out in baked goods. And, here’s a little trick I learned about amaranth from the world wide web… soak it overnight. Basically like you would do when preparing dried beans. It really unlocks the nutrients and aids in digestion. Juuuust a suggestion.
I stuck with a pretty simple flavor combo to pair it with, strawberries and crème. I wanted to keep it dairy-free, so I used coconut milk as the ‘cream’, but you can use any type of milk you want, or even heavy cream. You can get creative and use whatever kind of fruit you want, I think blueberries would be da bomb. Just let the amaranth be your canvas and paint it with whatever flavors tickle your fancy.