Spiced Plum Amaranth Porridge

This unique grain has an mildly sweet and earthy flavor with a high concentration of the amino acid lysine compared to other grains. It also contains four times the amount of calcium as wheat and since lysine increases the absorption of calcium, it makes a great choice for those avoiding dairy. This whole food breakfast bowl is the perfect gluten-free substitute for cream of wheat or grits. The sweet almond cream, fresh plum and dried dates add the perfect amount of sweetness, no refined sugars needed. Enjoy.

1/2 cup amaranth
1 cup filtered water
1 ripe plum, chopped
1/4 cup chopped dates
1 tsp pumpkin seeds
1/4 tsp cinnamon
Pinch of ground ginger
Pinch of nutmeg
1/4 sweet almond cream

Soak amaranth in 1 cup water overnight. In the morning, drain and rinse. Combine amaranth, spices and water into a small saucepan. Bring to boil, cover and simmer 10-15 minutes, stirring often to prevent amaranth from sticking to bottom. Remove from heat and let sit (covered) for about 10 minutes to thicken. When ready to serve add the plums, dates, seeds and sweet almond cream.

Sweet Almond Cream

1 cup almond milk
8 dates

Add milk and dates to a high-speed blender and blend for about 30 seconds. Store leftovers in a sealed glass container in the fridge for up to 5 days.

Note: Instructions for the homemade version with raw almond milk can be found listed under the Sweet Potato Caramel Custard recipe.

Nutrition Information

Calories: 810
Protein: 17 g
Fat: 9 g
Fiber: 17 g

Calcium: 256 mg
Iron: 9 mg
Magnesium: 335 mg
Potassium: 1615 mg
Selenium: 18.3 mcg
Zinc: 3.7 mg

B1: 0.2 mg
B2: 0.43 mg
B3: 3.6 mg
B5: 2.7 mg
B6: 0.95 mg
Folate: 105 mcg
Vitamin C: 10 mg
Vitamin E: 1.33 mg
Vitamin K: 8.2 mcg

BCAA’s
Isoleucine: 0.64 g
Leucine: 1 g
Valine: 0.77 g