Bring the washed and overnight soaked amaranth to a boil, turn down the heat and cover for about 40 minutes. Allow to simmer, stirring every 15 minutes.
Grind the saffron with the coconut sugar in a mortar and set aside.
After amaranth has simmered for 40 minutes, add the chai masala, almond milk and macadamia milk. Simmer for another 10-20 minutes on very low temperature while stirring, to ensure it does not burn.
Bring 100 ml of water to a boil. Add the saffron and coconut sugar mixture, and reduce heat to low.
Meanwhile, cut the pear into slices and place in the saffron mixture. Simmer for 5-10 minutes.
Season the now creamy amaranth with tahini and maple syrup, and pour into shallow bowls.
Top with saffron pears, and garnish with almonds, buckwheat and sesame seeds.