Creamy Amaranth Porridge

Most recipes I've seen call for a ratio of 3 cups of water to 1 cup of amaranth. I've found that 4 cups are needed to achieve the creamy consistency I was looking for. I used raw honey as a sweetener as it is unprocessed and contains anti-bacterial, anti-viral, and anti-fungal phytonutrients.  Add your favorite dried or fresh fruit, and some toasted nuts on top when serving. Stirring towards the end of the cooking time is especially important to ensure a creamy consistency. This can be made ahead of time and reheated with a little added water.

1 cup amaranth seeds

4 cups water

fresh or dried fruit of your choice

raw honey, ground cinnamon, and light coconut milk for serving

Combine amaranth seeds and water in a saucepan. Bring to a boil over medium heat, then lower heat to a simmer and cook, stirring, until creamy, about 20-25 minutes. Be sure to stir constantly the last five minutes of cooking (porridge will sputter). If porridge seems thick, add more water. Stir in fruit, raw honey, cinnamon and coconut milk before serving.