In a medium-sized pot, bring amaranth, water, spices and salt to a boil. Reduce heat to medium-low, cover and cook for 15 to 20 minutes, or until most of the water has absorbed. Remove from heat, pour milk on top, and let sit, covered, for 10 minutes.
Meanwhile, in a medium-sized pot over medium-high heat, bring all of the spiced apple and pear ingredients to a simmer. Cook for 10 to 15 minutes, or until fruit is soft.
Stir porridge and spoon into serving bowl. Top porridge with spiced fruit and optional syrup or honey, chia seeds and nuts.
More: Should Non-Celiac Athletes Go Gluten-Free?
Super Grain #4: Teff
This tiny, high-protein whole grain, a staple in Ethiopian cooking, is an ancient North African grass. The major ingredient in injera, the spongy, sour, crepe-like bread that is a staple in the Ethiopian diet, teff is gluten-free and an excellent source of vitamin C. Teff takes the crown for the most calcium of all grains; it offers 123 milligrams of calcium in a one-cup serving, which is the equivalent to a half-cup of cooked spinach.
Teff Chocolate Chip Pancakes Recipe
Ingredients- 1 egg
- 3/4 cup low-fat dairy, almond, soy, hemp or rice milk
- 2 tablespoons canola oil or melted butter
- 1 cup teff flour*
- 1 tablespoon agave nectar
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup semi-sweet chocolate chips
In a large bowl, beat egg until fluffy. Add milk, oil or butter, agave and the dry ingredients, and mix well. Stir in chocolate chips.
Heat a griddle pan or large frying pan with a little bit of butter or oil and ladle batter in 1/4-cup servings onto pan, leaving enough space between each pancake so you can easily flip them. When bubbles start to form on the surface of each pancake, flip pancake over gently with a spatula, and cook for 3 to 4 minutes on the other side.
*You can grind up teff grain in a spice mill if you can't find the flour.
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