Amaranth Porridge with Pepitas and Honey
A warm, comforting bowl of breakfast porridge. Gluten-free.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Servings: 2
Author: Coco Morante
- 1/2 cup 100 grams amaranth seeds
- 1 1/2 cups water
- 2 tablespoons toasted salted pepitas
- 2 tablespoons clover honey
In a small (1 1/2 to 2-quart) saucepan, combine the amaranth and water.
Heat the saucepan over a medium flame until the water just begins to boil. Turn down to low, cover, and let simmer for 25 minutes.
Turn off the heat, and let the saucepan sit on the burner for another 10 minutes.
Stir, then pour the cooked amaranth into bowls. Top with the pepitas and honey.