Creamy Amaranth Breakfast Bowl

Creamy Amaranth Breakfast Bowl

Ingredients:

• Amaranth, 60 g (amaranth is naturally gluten-free)

• Plant-based milk, 1/2 cup

• Ground vanilla / cinnamon OR cardamom

• Mango, 1/3

• Strawberries, 4-6

• (Almond or cashew butter, 1 tsp.)

• (Fiber: ground flax seeds, acacia fiber, 1 tbsp.)  

Instructions:

Cook amaranth with water until soft. Stir in plant-based milk to achieve a creamier, more fluid consistency. Dice mango and slice strawberries, then add to the bowl. Flavor with ground vanilla, cinnamon, or cardamom. Optionally, mix in almond or cashew butter and fiber (flax seeds, acacia fiber). Serve warm and enjoy!

TIP: Cooked amaranth and other grains can be stored in the fridge for up to 3 days in an airtight container. This makes meal prep easier.

Bon appétit! ❤️