Amaranth Buckwheat Porridge {Gluten free, Sugar free}
Servings Prep Time
3 overnight
Cook Time Passive Time
20-40minutes overnight
Servings Prep Time
3 overnight
Cook Time Passive Time
20-40minutes overnight
Ingredients
Instructions
  1. The night before you make the breakfast, soak the amaranth and buckwheat in warm water. Leave covered on your kitchen counter top to soak overnight.
  2. Next morning drain and rinse the grains/pseudo cereals. Cover with the 6 cups of filtered water and place inside the pressure cook. Cook on a low flame for 5-6 whistles. If cooking directly on stove stop then first bring to boil and then lower to low simmer. Keep covered and stir every ten minutes to stop it from sticking to the bottom. It may take about 30- 40 minutes.
  3. When cooked it will become thick and have a porridge consistency. The buckwheat will be swollen and amaranth soft. It may look watery but it will thicken even once off the heat.
  4. Serve in the bowls. Top with milk of choice as well as the berries, bananas or chopped fruit of choice. Also add the chopped dates and figs and the pumpkin seeds and nuts. Tastes best warm and slightly steamy. Stores in the fridge for a week without the added milk or toppings and freezes well.