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Daily Archives: July 8, 2012

A New Breakfast

Don’t you just love it when you stumble upon a new idea without trying to? It’s like when your parents surprised you with a trip to the water park on a hot day, when your paycheck is higher than you expected, or when the item you went to the store to buy is on sale. In fact, some of the best things in life are discovered by accident (hello cheese!).

This is the case with the breakfast that we had this morning: Amaranth Pudding.

Banana Amaranth Breakfast Pudding to be exact.

Mmmm… yes, it IS as delicious as it looks. Actually, no. It’s better! ūüôā

The story behind this surprise breakfast took place a couple of days ago when we were making our Carrot and Broccoli Grain Salad. We wanted to use some more interesting grains for it, and thought perhaps amaranth would be cool. ¬†We’ve popped amaranth several times before, but never actually cooked it. ¬†As it turns out, when cooked, amaranth has the consistency of oatmeal rather than separate grains like rice. Mixed with cottage cheese it would be a delicious hot breakfast, but it’s not good for a grain salad or pilaf. ¬†We also discovered that when cooked amaranth is left in the fridge, it thickens up- A LOT. You can actually cut through it with a butter knife, and it won’t collapse! ¬†We didn’t want to heat it up (too hot out!) but it was¬†way¬†to thick to eat cold the way it was. So we blended it with banana, cottage cheese and yogurt to make a super healthy breakfast pudding!

Amaranth is awesome because it’s a great source of fiber, protein and iron, with¬†absolutely no saturated or trans fat! A great way to start the day.

Throw some banana slices and a blob of almond butter (or any nut butter!) on top and you’ve got yourself a great summer time breakfast treat.

Banana Amaranth Breakfast Pudding

Cook time: 20min

Prep time: Overnight + 5 min

Serves: 2

Ingredients:

1/2 c. uncooked amaranth

1 1/4 c. water

1/2 c. cottage cheese

1/2 c. plain yogurt

1/2 banana

1 Tbsp date paste

1/2 tsp almond extract

1/4 tsp cinnamon

Toppings:

Nut butter

Walnuts

Raisins

Cinnamon

Banana slices

Maple syrup

Directions:

Put amaranth and water into a pot, bring to a boil then reduce to low and simmer for 20min, until thickened. Put in a container and place in the fridge overnight.

In the morning, put amaranth and all other ingredients into food processor or blender and blend until smooth.  Pour into two bowls and top with desired toppings.

– twosaucysisters

Have you ever made an accidental discovery (in the kitchen or otherwise)?