Ingredients:

  • 1 cup (170g) amaranth
  • 2 cups (475ml) water or unsweetened almond milk
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground cinnamon
  • 1 cup (150g) mixed berries (fresh or frozen – blueberries, raspberries, strawberries)
  • 1/4 cup (25g) slivered almonds, toasted
  • 2 tablespoons almond butter, smooth
  • 1 tablespoon honey or maple syrup (optional, for extra sweetness)

Instructions:

  1. Combine amaranth, water (or almond milk), salt, and cinnamon in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer until the liquid is absorbed and the amaranth is tender (about 20 minutes).
  2. While the amaranth cooks, prepare the berries and toast the slivered almonds in a dry pan over medium-low heat until fragrant and lightly golden. (Watch carefully to prevent burning!)
  3. In a small bowl, whisk together the almond butter with a tablespoon of warm water or almond milk (if needed) until smooth and easily pourable.
  4. Divide the cooked amaranth between two serving bowls. Top with mixed berries, toasted almonds, and drizzle with the almond butter swirl.
  5. If desired, drizzle with honey or maple syrup to taste.