| 10 | 20 | 415 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 15 min | 2 |
| 1/4 cup | Almond milk, unsweetened |
| 3/4 cup | Amaranth, raw (soaked in 1 tsp lemon juice for 8 hours) |
| 1/2 tsp | Cinnamon |
| 2 tsp minced | Ginger root |
| 2 tbsp hulled | Hemp seeds, shelled (optional) |
| 1 small | Apple (grated) |
| 1 pinch | Sea Salt |
| 1/2 tsp | Vanilla extract, pure |
| 1/4 cup | Pumpkin seeds (pepitas) (chopped) |
| 1 1/4 cup | Water (or substitute 3/4 cup cider) |
Rinse amaranth and drain as much as you can in a fine sieve.
Place amaranth, salt, water (and cider), and fresh ginger in a medium saucepan.
Bring to boil and reduce to simmer, covered, for about 20 minutes, or until all the water is absorbed. (It may appear quite runny as you get close to the 20 minute mark - just give it a good stir. The seed tends to sink the the bottom, as the water collects overtop. It will thicken quickly after that).
Stir in apple, seeds, cinnamon, vanilla and nut milk. Simmer another 5 minutes.
Let sit a few minutes before serving. Add more nut milk if desired.
Serve and enjoy!
| Fruit | 0.4 |
| Grain | 3.7 |
| Meat Alternative | 0.6 |
| Milk Alternative | 0.1 |
