Warming Amaranth Porridge
Prep time
Cook time
Total time
Serves: 2
  • 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
  1. Use a heavy-bottom pan to melt the ghee and add cumin, ginger and mustard seeds when hot.
  2. When mustard seeds start popping, add water, amaranth and salt.
  3. Bring to boil, then put on low-medium fire and cook covered for 25-30 minutes or until creamy and thick.
  4. Take off the stove and add butter (or ghee), ACV and turmeric.
  5. Sprinkle with pumpkin seeds.
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.
Recipe by HormonesBalance.com at https://hormonesbalance.com/recipes/warming-amaranth-porridge/