Amaranth Porridge with Candied Cinnamon Pecans

If you’re gluten-free, chances are you’ve probably heard of amaranth before, although you may have been at a loss for how to prepare it.  I started making amaranth porridge after reading Lorna Sass’s cookbook Whole Grains Every Day, Every Way.  I absolutely love it with a pat of butter and a drizzle of honey; it has a slippery and smooth mouthfeel and is a really nice change from your standard oatmeal.  But I hadn’t prepared it very often, mostly because it took quite a long time to cook.

Well, I’m sort of embarrassed to say that it never occurred to me to simply grind the amaranth to cut down the cooking time.  Now I can make it in mere minutes.  Topped with candied, cinnamon-spiced pecans, I think you’ll become a fan as well.

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Amaranth Porridge with Candied Cinnamon Pecans

Yield: 3-4 servings

Ingredients:

Amaranth Porridge:
* 3 cups water
* 1 cinnamon stick
*1 1/2 cups amaranth flour (or use a coffee grinder to grind whole grain amaranth)
* 1/3 cup honey
* 1/2 Tablespoon butter (optional)

Candied Cinnamon Pecans:
* 1 Tablespoon butter
* 1/4 cup sugar
* 1/2 teaspoon cinnamon
* 1 cup whole or roughly chopped pecans

Directions:

Prepare the candied pecans by melting the butter in a large skillet. Add the sugar and cinnamon and stir. Let the mixture bubble until the sugar is dissolved. Add the pecans and stir to evenly coat. Remove from heat and use a heat-resistant spoon or spatula to transfer to a wax paper-lined cooling rack. When the pecans are cool enough to handle, break apart into individual nuts or pieces.

Bring the water and the cinnamon stick to a boil in a medium saucepan. Reduce heat to medium and slowly whisk in the amaranth flour, to ensure that no lumps form. Cook, stirring constantly, until the mixture has thickened and starts to boil again. Remove from heat and take out and discard the cinnamon stick. Stir in the honey and butter, if using. Pour into individual bowls and top with the candied pecans.

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7 Responses to “Amaranth Porridge with Candied Cinnamon Pecans”

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    Charissa — July 29, 2011 at 8:21 pm

    OOh, would love to try this…I don't think I've ever tried amaranth for a porridge!

    Funny, I did a breakfast porridge post today too…great minds think alike!

    Reply

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    Barefeet In The Kitchen — July 30, 2011 at 1:47 am

    This looks great. I bought some amaranth a while back, because I wanted to try it. The cooking time was really throwing me off though. This would be perfect. I'm going to grind it and give this a shot. Thanks!

    Reply

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    Heidi @ Food Doodles — July 30, 2011 at 9:31 pm

    I've actually never tried amaranth(even though I've had some in my cupboard for a while now) but this looks great. I love the pecan topping, it sounds delicious! I bet it would be delicious over other breakfast porridges.

    Reply

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    Anonymous — July 31, 2011 at 12:30 am

    amaranth grains cooked in broth helped me overcome anemia a few years ago / it is rich in iron / i make my own broths, vegetable , chicken, and beef

    sounds good as a breakfast cereal too

    Katherine

    Reply

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    CATE — July 31, 2011 at 2:02 am

    Charissa- your oatmeal looks sooo good!

    Barefoot- yes! It's so much faster this way :)

    Heidi- mine also sat unused in the pantry for a long time… this was a good and easy way to use it up!

    Katherine- good to know about the iron. I know a lot of women have problems getting their iron up and they don't like the side effects from iron pills. And it's nice to know about vegetarian/vegan iron rich foods!

    Reply

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    shaday — August 1, 2011 at 3:38 pm

    I've never eat ammaranth porridge. I need to change it, your breakfast looks delicious. ;)

    Reply

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    Heather Jacobsen — August 1, 2011 at 5:13 pm

    This looks great! I've been looking for ways to add variety to my breakfast routine. I never knew that amaranth was an authentic Mexican food. Don't know what I thought about it…

    Reply

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