Amaranth Cream Of Wheat Recipes

POPPED AMARANTH AND TOASTED WHEAT BERRY FOOL

Steps:

• Heat a small, heavy stainless-steel sauté pan over high heat. Add the wheat berries and cook, shaking the pan frequently, until they crackle and swell up and are just starting to color, about 2 minutes. Remove to a bowl.
• To the same pan over high heat, add half of the amaranth, cover immediately, and cook until the grains are all popped, no longer than 30 seconds. Immediately dump them in the bowl with the wheat berries and repeat with the remaining amaranth. Toss to combine the grains, then divide them among serving bowls.
• Whip the cream with about 3/4 teaspoon sugar until soft peaks form. In a separate bowl, whisk the yogurt together with about 3/4 teaspoon sugar until smooth. Gently fold the cream into the yogurt, then dollop the mixture onto the grains and cover the top with fruit. Serve, or gently fold the grains, cream, and fruit together before serving.

AMARANTH "CREAM OF WHEAT"

Steps:

• Rinse grains in cool water, and let soak for as long as you can (a few mins to 24hrs ok!). I soak mine overnight, this way it is not necessary to toast the grains first. Less heat=more nutrients!
• Toast grains (if not soaked) in coconut butter (yum) or oil (if you don't have this on hand use butter or grapeseed oil) lightly, until golden.
• Add 1 cup of boiling water. Simmer for 15-20mins, you will notice the grains become slightly translucent.
• Transfer to a bowl, add you favorite "nut" or oat milk, stevia or coconut nectar. You can also do a grits style version with butter and salt -- a thicker consistency will be polenta like.