Amaranth with Cream, Maple Syrup, Coconut and Apricots
The maple sweetened coconut flakes is a mixture of 1/4 cup maple syrup and 2 cups of unsweetened coconut flakes. Stir the two ingredients in a bowl, spread on a baking sheet, and bake at 300ºF for about 8 minutes until toasted. Store in an airtight container for up to 2 weeks.
Ingredients
Units
- 1 cup amaranth
- 1/2 teaspoon lemon juice
Toppings:
- Maple Syrup
- Heavy Cream (omit for dairy free)
- Maple sweetened coconut flakes
- Dried apricots, chopped
- Walnuts, chopped (omit for nut free)
Instructions
- The night before stir together amaranth, lemon juice and 1 cup of water in a small bowl. Leave at room temperature overnight.
- The following morning bring 1 1/2 cups of water to boil in a medium sauce pan. Add amaranth, stir, and lower to medium heat. Simmer amaranth for about 15-18 minutes until tender. Spoon amaranth into bowls and top with maple syrup, cream, coconut, apricots, and walnuts.