Cinnamon Apple Amaranth Porridge
- 1/2 cup amaranth
- 2 cups water (add more more or less to achieve desired thickness of porridge)
- 1/2 cup Fuji apple, diced
- 1/2 cup pear, diced
- 2 tablespoons pure maple syrup
- 2 tablespoons ground cinnamon
- dash of ground nutmeg
Add water to a medium pot and bring to a boil, add amaranth and return to a boil, simmer and cover for 20 minutes or until the amaranth has come together and resembles porridge. You may add additional water throughout the process as needed.
In a separate saucepan, combine sliced apples and pears with maple syrup and cinnamon and cook until softened (about 10-15 minutes). Add a little water as needed so the fruit doesn't stick to the pan.
Stir the stewed Cinnamon Apples and Pears into the cooked Amaranth and serve as is or with nuts and a little almond milk.