Amaranth And Chia Pudding Food

CHIA PUDDING WITH BERRIES AND POPPED AMARANTH

Steps:

• In a lidded quart container, vigorously whisk together the 1 1/2 cups almond milk, chia seeds, agave and salt. (This ensures the chia seeds are evenly hydrated.) Let the mixture soak in the refrigerator at least 1 hour and up to overnight, so it develops a rich, creamy texture that is similar to that of rice pudding. If the mixture becomes too thick, whisk in more almond milk.
• While the pudding soaks, heat a small skillet over medium-high. Add the amaranth and cook, shaking the skillet, until the amaranth begins to smell toasty and about half of the seeds have popped, 1 to 2 minutes. Transfer the amaranth to a plate to cool to room temperature. (Popped amaranth can be prepared up to 3 days ahead and stored in a lidded container in a cool, dark place.)
• To serve, whisk the pudding to incorporate any liquid on top and break up the chia seeds, then spoon pudding into bowls. Top with the berries, popped amaranth and mint sprigs.

AMARANTH AND CHIA PUDDING

Steps:

• Put the first 8 ingredients in a small pan over medium heat. Bring to a boil, and simmer for 30 minutes. Add some water if it dries out before the 30 minutes are up.
• Add 1/2-1 cup almond milk, depending on the consistency you like.
• Add the chia and stir.
• Sprinkle with coconut flakes, and sweeten with honey to taste.
• Wait at least 5-10 minutes for the chia to absorb some liquid, and then serve mixed with a few blueberries.