Ingredients:
½ cup amaranth
1 cup water
⅛ teaspoon seasalt
¼ cup walnut pieces
1 tablespoon walnut oil
1-2 tablespoons agave syrup
2 burro bananas
Berries of your choice
Nut milk to serve
Method:
Soak Amaranth over night (if possible.)
Drain and rinse amaranth. Combine with one cup water and salt. Bring amaranth to a boil, and reduce to a simmer (all the way to low.) Cover and let simmer for 15 minutes. Remove from heat and let sit for 10 more minutes to thicken amaranth. Add a bit of milk/water to thin the texture out if desired.
Add walnuts to a dry skillet and toast over medium-low heat, stir often. Toast until fragrant, 2-3 minutes. Remove from skillet and set aside.
Heat walnut oil, and agave syrup over medium-low heat. Cut bananas in 100mm (½") slices and add to skillet, cook until bananas are extremely tender and maple syrup has absorbed into the slices.
To serve, stir together the bananas and amaranth. Pour into bowls and top with berries, and walnuts.
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