Great recipe from Mind Body Green.
1 cup amaranth, soaked for at least 8 hours
2 cups coconut milk
1 Tablespoon raw honey
2 teaspoons cacao powder
1 vanilla bean, seeds scraped out
1/2 teaspoon cardamom
pinch of salt
To garnish: Raw cacao nibs, raw walnuts, extra honey and dried coconut chips
Soak amaranth in filtered water in the refrigerator overnight, or for at least eight hours.
In a small sauce pan, mix together the soaked amaranth, coconut milk, honey, cacao powder, vanilla, cardamom and salt. Heat over medium-high heat until boiling, making sure to stir frequently to prevent burning.
Once boiling, turn heat to low, cover the pan and allow to simmer for about 15-18 minutes. Turn heat off, leave the lid on the pan and let the porridge thicken for about 10 minutes.
Divide the porridge between two bowls. Top with raw cacao nibs, raw walnuts, extra honey and dried coconut chips. Enjoy!