Apple Cinnamon Amaranth

A sugar-free and nutritious version of the classic cream-of-wheat with sweet apples and cinnamon!.

 

Ingredients

   3 cups water

   3-4 inch piece of kombu (about ½ a piece), optional

   1 cup amaranth

   2 tablespoons coconut oil or organic butter, I like ½ and ½

   ½ teaspoon cinnamon

   ¼ teaspoon sea salt

   1 ½ teaspoon vanilla extract

   2 tablespoons xylitol

   15 drops KAL liquid Stevia, or more to taste


Optional:

   ¼ cup chopped pecans or walnuts

   1 large diced apple


Directions

1. Add the water and kombu and bring to a boil. I like to grind my kombu into a powder in a coffee bean grinder or nut and spice grinder, you won’t even know it’s in there. It’s like adding a multivitamin to your food!

2. Add amaranth, cover with the lid and bring to a boil, then down to a simmer (low heat) for about 25-30 minutes.

3. If adding apples, add when a small amount of water is left, during the last 5-7 minutes.

4. After 25-30 minutes give the amaranth a good stir to blend the water in; because it sits on top and looks like it’s not done. This does the trick and usually absorbs the rest of the water. Then give it a taste to make sure it is soft and creamy and no longer tastes crunchy.

5. Carefully take out the piece of kombu with tongs if you didn’t grind it into a powder.

6. Take the amaranth off the heat and add coconut oil &/or butter, cinnamon, salt, vanilla, xylitol and stevia. Mix well!

7. Put into individual bowls and add pecans. Enjoy!

 

Quick notes

Store in an airtight container, like Pyrex, and enjoy hot or cold for breakfast the next day or a healthy snack or dessert. Will keep for 3-4 days in the refrigerator.

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