1 ½ cup amaranth
2 ½ cups water or milk
2 Tbsp. butter
⅓ cup heavy cream
½ cup blueberries
4 Tbsp. maple syrup
Note: The original recipe called for 2 ½ cups each of water and milk. For many people who like a firmer porridge, this may be too much liquid, so we modified the recipe to read “one or the other.” If you like a soupier porridge, it’s easier to add more liquid afterward than it is for the “firm porridge folks” to take it away! With less liquid, however, you may not get 4 full servings, so experiment.
Recipe courtesy of Chef Eric Stein [2] and GF Culinary Productions, Inc [3].
Links
[1] https://oldwayspt.org/grain/amaranth
[2] http://www.wellnesschef.com/
[3] http://www.theglutenfreelifestyle.com/