I have never been so happy to see February. It’s a new month in a new year! I feel renewed, rejuvenated, and ready to conquer the world one recipe at a time. Starting with this Toasted Coconut Amaranth Porridge. I’m blogging for Bob’s Red Mill today and you can find a link to the recipe at the bottom of this post.
Amaranth is a whole grain that I’ve only begun using in the past 6 months or so but it has really grown on me! I like to think of it as a natural, gluten-free whole grain Cream of Wheat. I’ve heard of people using this grain in many different creative ways but I really just love enjoying it for breakfast. It’s a great source of fiber, iron and protein and I feel good when I eat it. To make this porridge especially rich and creamy I’ve used coconut milk instead of milk. Toasted, unsweetened coconut flakes add a wonderful flavor while honey and almonds are optional add ons for sweetness and crunch.