Amaranth

I added nutmeg and vanilla. Sweetened with maple syrup. Grains completely broke down and you just had the skins soaking in a sweet jelly. All I could taste was the nutmeg I had added.

To make an amaranth porridge, cook amaranth in a ratio of 1:3 with water. Add sliced apples, chopped walnuts and a touch of cinnamon, cover and simmer until liquid is absorbed.

You'll know it's ready when you smell a nice nutty flavor and the grains/seeds look like pearls.

Amaranth cream porridge

1 cup amaranth seeds

3 cups cold filtered or spring water

Heavy cream, preferably raw

Grade B maple syrup

2 cinnamon sticks

Sea salt to taste

Add amaranth, 3 cups cold water, and 1 cinnamon stick to a medium saucepan and bring to a boil over high heat. Reduce the heat and simmer, stirring occasionally, for approximately 20-25 minutes, or until amaranth reaches the consistently of thick porridge (it should still be a little soupy); add more water as necessary. Add a liberal pinch of sea salt, and stir to combine. Remove from the heat, cover, and allow to sit for 5-10 minutes.

Remove cinnamon stick. Divide amaranth among warmed bowls. Top each with a teaspoon of cream and maple syrup to taste. Using a microplane, top each serving with a fresh grating of the remaining cinnamon stick. Serve at once.