Health Benefit: Amaranth is rich in the essential amino acid lysine, which helps the body produce energy, absorb calcium and build muscle.
- 1½ cups plain unsweetened almond milk
- 1/4 tsp each ground cinnamon and ginger
- 1/8 tsp ground allspice
- Pinch sea salt
- 1/3 cup amaranth
- 1 1/2 tbsp pure maple syrup, divided
- 2 tbsp chopped unsalted pecans
- 1/2 cup unsweetened pumpkin purée
- 2 pitted dates, chopped
- chopped banana or pear, optional
1. In a medium saucepan on medium-high, bring almond milk, cinnamon, ginger, allspice and salt to a simmer. Stir in amaranth and bring to a boil. Reduce heat to low, cover and simmer for 30 minutes, stirring occasionally to prevent amaranth from sticking to bottom of pan. Stir in 1 tbsp maple syrup. Cover and keep warm.
2. Meanwhile, in a dry skillet over medium, toast pecans, stirring constantly to prevent burning, about 30 seconds. Add remaining ½ tbsp maple syrup and stir to coat. Cook until syrup is reduced and thickened and nuts are well coated, 30 to 45 seconds longer.
3. Divide amaranth evenly between 2 bowls and swirl in pumpkin, dividing evenly. Top with maple-glazed pecans and dates, dividing evenly. If using, top with chopped banana or pear.