Warm Amaranth with Coconut and Cardamom
Serves: 4
  • 3 cups water
  • 1 cup amaranth
  • Pinch salt
  • 4 teaspoons coconut oil
  • 2 tablespoons agave
  • ½ teaspoon ground cardamom
  1. Bring water, amaranth, and salt to simmer over medium-high heat. Reduce heat to medium-low and continue to cook, partially covered, until tender, sputtery, and lava-like in texture, about 25 minutes longer. Stir in coconut oil, agave, and cardamom and top with nuts and dried fruit if desired. (Cereal can be cooled, covered and refrigerated up to 5 days. Reheat, stirring in a little water or milk to loosen.)
Top the warm amaranth with chopped walnuts and dried apricots, and if you’re feeling a little naughty, a splash of cream. Substitute other warm spices for the cardamom, if you like—ground cinnamon, nutmeg, cloves, or allspice.
Recipe by Three Many Cooks at https://threemanycooks.com/recipes/strictly-vegetarian/warm-amaranth-with-coconut-and-cardamom/