Naturally gluten-free amaranth is more nutritional that its gluten-containing counterparts like wheat, barley and rye, though technically it’s not a grain at all. Like quinoa, millet, teff and buckwheat, amaranth is actually a pseudo-cereal – a seed. Amaranth is easily digested, even more so when soaked several hours to breakdown inherent substances found in most grains and pseudo-grains that inhibit digestion and nutrient absorption.
Amaranth is the quintessential ingredient for easy gluten-free porridge. It becomes somewhat gelatinous as it cooks, and its nutty flavor practically shouts for pumpkin pie spices. This pot of nutty, delicate porridge is full of spiced goodness thanks to cinnamon sticks, fresh ginger, cardamom and whole cloves – perfect for a slow autumn weekend morning as you watch the leaves change and reflect on the year.
Pumpkin Amaranth Porridge 3 to 4 servings
1 cup amaranth, soaked overnight, drained and rinsed well
1 14-oz. can coconut milk
1 cup water
1 cup pumpkin puree, plus more to finish
2 cinnamon sticks
1 Tbsp. fresh ginger, chopped
1 tsp. whole cloves
1 tsp. vanilla extract
½ tsp. cardamom powder
¼ tsp. nutmeg
½ tsp. sea salt
Toppings like chopped pecans, shredded coconut, pumpkin seeds, raisins, cacao nibs, honey or maple syrup (optional)
• In a large saucepan, bring the amaranth, coconut milk, water, 1 cup pumpkin puree, cinnamon sticks, ginger, cloves, vanilla extract, cardamom powder, nutmeg and salt to a boil over high heat, stirring 2 minutes. Reduce the heat to low, cover, and simmer 20 minutes, stirring occasionally and more frequently in the last 5 minutes of cooking. Remove from heat and let sit, covered, 10 to 15 minutes to thicken.
• Divide the porridge evenly between bowls. Stir in a dollop of pumpkin puree to taste and garnish with toppings, if desired.
This article appears in October 2014.