This warm and satisfying breakfast recipe was created by Chef Eric Stein, Chef-Instructor at Johnson & Wales University College of Culinary Arts in Denver, CO. When it was presented at The Fourth Annual Gluten-Free Culinary Summit West Edition in 2009, it wowed Summit participants with its light, smooth blend of flavors.
1 ½ cup amaranth
2 ½ cups water or milk
2 Tbsp. butter
â…“ cup heavy cream
½ cup blueberries
4 Tbsp. maple syrup
Note: The original recipe called for 2 1/2 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 and GF Culinary Productions, Inc.
Leave a comment