Warming Amaranth Porridge
Prep time
Cook time
Total time
Author: Magdalena Wszelaki
Serves: 2
Ingredients
- 1 cup of amaranth grain
- 4 cups of filtered water
- 1 tbsp ghee
- ½ tsp cumin
- ½ tsp mustard seeds
- ½ inch fresh ginger, julienned
- ½ tsp sea salt
- ½ tsp apple cider vinegar (ACV) or lemon
- 1 tsp dry turmeric
- 1 tbsp raw unsalted butter or ghee
- a handful of raw pumpkin seeds
How To Make
- Use a heavy-bottom pan to melt the ghee and add cumin, ginger and mustard seeds when hot.
- When mustard seeds start popping, add water, amaranth and salt.
- Bring to boil, then put on low-medium fire and cook covered for 25-30 minutes or until creamy and thick.
- Take off the stove and add butter (or ghee), ACV and turmeric.
- Sprinkle with pumpkin seeds.
Notes
Paleo: Replace amaranth with almond flour. Replace ghee with coconut oil, if sensitive to dairy.
AIP: Replace amaranth with plantain flour. Replace ghee with coconut oil. Skip the cumin and mustard seeds. Replace pumpkin seeds with 2 tbsp shredded coconut.
Low-FODMAP: Use lemon juice instead of ACV.
Low-Histamine: Replace lemon/ACV with apple juice. Replace pumpkin seeds with crushed cashews.
AIP: Replace amaranth with plantain flour. Replace ghee with coconut oil. Skip the cumin and mustard seeds. Replace pumpkin seeds with 2 tbsp shredded coconut.
Low-FODMAP: Use lemon juice instead of ACV.
Low-Histamine: Replace lemon/ACV with apple juice. Replace pumpkin seeds with crushed cashews.
Recipe by HormonesBalance.com at https://hormonesbalance.com/recipes/warming-amaranth-porridge/