Servings: 2
1/2 cup amaranth
1 cup water
6 tablespoons coconut milk
2 tablespoons honey or 2 tablespoons agave nectar
1/2 teaspoon cinnamon
Directions:
Cook the amaranth (this may be done the night before): Mix the water and amaranth in a saucepan and heat to boiling.
Turn heat to low, and let simmer for 20-25 minute Most of the water should be absorbed. Take care at the end of the cooking time, because it may get too dry and burn. You should still see the individual grains of amaranth, although they will stick together a little. Overcooking will turn the amaranth to mush.
Cooked amaranth will keep in the refrigerator overnight, if necessary. In the morning, reheat the amaranth in the microwave, if necessary. Drizzle the amaranth with honey, sprinkle with cinnamon, and pour the coconut milk on top.
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