I´ve already posted a recipe for my favorite porridge here, but I was inspired by jadlonomia`s amaranth porridge with roasted carrots to make a gluten free one. I modified it a little by adding ground chufas (earth almonds), because I love the nutty taste of them and made it with cold coconut drink instead of adding warm liquid to save time. I think it would be also great to cook this porridge with regular amaranth instead of using the puffed version. The puffed version however, imitates the crunchy taste of cereals and is lesser dense than the cooked option. It´s as versatile as normal oat porridge, sweet, nutty and a little bit sticky. Just the healthy and delicious breakfast you need before undertaking the day's work!
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"One cannot think well, love well, sleep well, if one has not dined well" - Virginia Woolf