Since starting this blog last May, I have discovered many new ingredients as well as new ways of preparing old favorites.
This weekend I decided to combine three of my favorite “new” foods to create a homemade cereal dish that is bursting with flavor and nutrition. The cereal base includes popped amaranth and buckwheat groats, and is topped with a pistachio cream.
There are many steps in the process of creating this unique breakfast dish, but it can be made ahead and all of the parts will keep in the fridge for a week or so.
After two weekends away from my kitchen, let’s just say I went a little crazy on Saturday morning, whipping up this and that!
The first step is to pop the amaranth. Heat a pot until water “dances” when flicked on the surface, add about 2 Tablespoons dry amaranth, cover with a lid, and shake the pot until the amaranth has popped. I made about 5 batches to get 2 cups of popped cereal.
Next, prepare a batch of pistachio milk using 1 cup soaked pistachios and 2 cups of water.
Now you’re ready to assemble the cereal and the pistachio cream.
Serves 1 – 2
- 1 cup homemade pistachio milk
- 1 small, very ripe banana
- 1/4 cup pistachio “pulp” (leftover from making the milk)
Combine all ingredients in a blender and process until very smooth.
Amaranth and Buckwheat Cereal
- 1 cup popped amaranth
- 1/4 cup raw buckwheat groats
- 1/2 teaspoon cardamom
Combina all ingredients in a bowl and stir to combine.
I topped my cereal with sliced banana, frozen raspberries, and coconut flakes before pouring about 1 cup of the pistachio cream on top. I love mixing things up in the mornings and starting my day with a wide variety of flavors and textures. This hearty bowl of “cereal” and “milk” certainly fit the bill.