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Author Notes: Amaranth is a gluten-free ancient grain with a sweet, slightly nutty flavor. Rich in protein, this delectable porridge is the perfect way to start your morning. This recipe was written by the Healthline Editorial Team: http://www.healthline.com... —Healthline
- 2 large sweet potatoes
- 1 cup amaranth
- 2 cups almond milk or water
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1/8 teaspoon salt
- 1 tablespoon olive oil
- 1/4 cup honey
- 1/4 cup toasted almond, chopped
- Preheat oven to 400˚. Wrap each sweet potato in a piece of aluminum foil and bake 45 minutes or until tender. Peel and mash one sweet potato. Peel and cube remaining sweet potato when fully cool. Refrigerate both.
- Place amaranth in a large bowl and add enough cold water to cover by an inch. Refrigerate overnight.
- Stir together mashed sweet potato, almond milk, cinnamon, ginger, extracts and salt in a large saucepan over medium-high heat. Add drained and rinsed amaranth and bring to a boil. Reduce heat and simmer, covered, stirring frequently, 15 minutes, adding additional almond milk or water as needed. Remove from heat and let stand, covered, 15 minutes.
- Meanwhile, brown cubed sweet potatoes in oil in a large skillet over medium-high heat.
- To serve, top portions of amaranth mixture with cubed sweet potatoes, honey and chopped almonds.
- This recipe was entered in the contest for Your Best Recipe with Honey