1∕2 cup amaranth
1∕2 teaspoon cinnamon
1∕4 teaspoon nutmeg
1∕4 teaspoon ground ginger
1∕4 teaspoon salt
1∕2 cup chopped pecans
1∕3 cup dried cherries or raisins
1∕2 cup fresh blueberries
1 medium apple, chopped
2 cups non-dairy milk, like almond or hemp
4 tablespoons pure maple syrup
2 tablespoons unsweetened coconut
1. Heat a medium-sized saucepan over medium-high heat. When a drop of water sizzles in the pan, add in 1 tablespoon amaranth, cover with a lid and shake the pan as soon as the grains begin to pop vigorously. Keep the pan on the burner until most of the amaranth has popped, about 10 to 15 seconds. (If amaranth burns, shake the pan about 1 inch above the burner when the popping begins.) Place popped amaranth in a large bowl. Repeat steps with remaining grains.
2. In a small bowl, combine cinnamon, nutmeg, ginger and salt. Divide popped amaranth among serving bowls and top with equal amounts of spice mixture, pecans, cherries, blueberries and apple. Pour in milk and top each bowl with maple syrup and coconut.
Serves 4. Per serving: 388 calories, 14 g fat (3 g saturated fat), 6 mg cholesterol, 9.5 g protein, 61 g carbohydrates, 6 g fiber, 215 mg sodium