Tuesday, October 8, 2013

Banana-Pecan Amaranth

from Naturally Ella

  • ½ cup amaranth
  • 1 cup water
  • ⅛ teaspoon salt
  • ¼ cup pecan pieces
  • 1 tablespoon walnut oil
  • 1-2 tablespoons maple syrup*
  • ½ teaspoon cinnamon
  • 2 bananas
  • Milk (whole, almond, or coconut), to serve
  1. Soak Amaranth over night (if possible.)
  2. Drain and rinse amaranth. Combine with one cup water and salt. Bring amaranth to a boil, and reduce to a simmer (all the way to low.) Cover and let simmer for 15 minutes. Remove from heat and let sit for 10 more minutes to thicken amaranth. Add a bit of milk/water to thin the texture out if desired.
  3. Add pecans to a dry skillet and toast over medium-low heat, stir often. Toast until fragrant, 2-3 minutes. Remove from skillet and set aside.
  4. Heat walnut oil, maple syrup, and cinnamon over medium-low heat. Cut bananas in ½” slices and add to skillet, cook until bananas are extremely tender and maple syrup has absorbed into the slices.
  5. To serve, stir together ¾ of the bananas and amaranth. Pour into bowls and top with remaining bananas, pecans, and a drizzle of milk.


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