We’re experimenting from Chrissy Freer’s new book Supergrains: Cook Your Way to Great Health here on Crave. With the help of some Random House employees and some amazing bloggers, we share with you the: Ten Days, Ten Grains Challenge. For 10 days, we’ll feature our experiences using the ten grains from Chrissy Freer’s book! It’s day 7 of our challenge and blogger extraordinaire Natashya, from Living in the Kitchen with Puppies creates a morning cereal which she calls “a feast for the senses”.
I’ve made my share of hot cereals before – overnight steel-cut oats in the slow cooker, 12 grain hot cereals from the bulk store, even classic oatmeal. They go over well enough, especially when served with maple syrup, but have a certain mushiness – especially when reheated.
With the amaranth and millet porridge we were pleasantly surprised at how quickly the two grains cooked together and how they held their shape well. Being as I am not a morning person, I made the pistachio seed sprinkle the night before. And managed to only snack on a bit of it. I adapted slightly to what I had on hand – but the sesame seeds were key. That lovely toasty flavour comes through in every bite.
And when you put it all together – the amaranth and millet porridge, topped with yogurt and honey (or, in my case, pure Canadian maple syrup that Santa gave me) and then the pistachio sprinkle – joy! A feast for the senses. And a hot breakfast cereal that was immediately deemed my husband’s favourite. In fact he polished off the rest in short order – without me having to prepare it for him.
This is definitely a cereal we’ll make again and again, and I love that there is room to play with the recipe, to suit what you may have on hand. It’s also perfect for people on a gluten-free diet as there is no gluten in either grain, which is important these days with gluten intolerance being so prevalent. Even my own daughter avoids gluten (I have no idea where her sensitivities came from – but I am glad to have a good repertoire of recipes for when she’s over – Supergrains has over 40 gluten-free recipes) Who knew amaranth and millet could be so tasty!
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