Servings: 8 servings
Ingredients
- 2 cups Amaranth, dry
- 1 quart Water
- 6 cups Almond Milk, unsweetened
- 1 tsp Cardamom, ground
- 1 tsp Cloves, ground
- 1 tsp Nutmeg, ground
- 2 tsp Ginger, ground
- 4 tsp Cinnamon, ground
- 1 cup Cashews, whole, unsalted
- 1/2 cup Pepitas
- 1 Tbsp Olive Oil
- 1 tsp Salt
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Instructions
- Soak dry amaranth in water for 2-4 hours, drain.
- Combine the milk and spices in small pot with the soaked amaranth and bring to a boil. Reduce heat to low, simmer uncovered for 15 minutes, stir occasionally.
- Coat nuts, seeds with oil and salt. Toast in an oven at 350F or in a skillet until golden.
- To assemble each serving, portion about 3/4 cups amaranth porridge into a bowl and top with 2 Tbsp cashews and 1 Tbsp pumpkin seeds
Nutrition
Serving: 1serving | Calories: 395kcal | Carbohydrates: 40g | Protein: 14g | Fat: 21g | Saturated Fat: 4g | Sodium: 340mg | Fiber: 6g
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