3/4 Cup Amaranth, soaked overnight
2 Cups Water
1/2 Teaspoon Cinnamon
Pinch of Sea Salt
3/4 Cup Fresh or Frozen Blueberries
1 Tablespoon Coconut Oil
Non-Dairy Milk, To Taste
Maple Syrup, To Taste
3 Tablespoons Shelled Hemp Seeds
Rinse the amaranth in a very fine mesh strainer
Combine with the water, cinnamon and salt in a medium saucepan.
Bring to a boil then reduce the heat to low and cover.
Simmer for 20 to 25 minutes or until the grains are cooked and the porridge is thickened.
Remove the porridge from the heat and stir in the blueberries and coconut oil.
Portion into serving bowls and pour over non-dairy milk and drizzle over maple syrup to taste, then sprinkle with the shelled hemp seeds.