Soma Seed Porridge

2 cups water
1 cup of gluten free grain (seeds): amaranth, quinoa, millet (any combination)
½ cup unsweetened Plant-Based Milk
½ cup mixed seeds: flax, hemp, sesame, chia

Optional Toppings:

Nuts & Seeds (Slivered almonds, walnut pieces, pecan pieces, pumpkin seeds)

Cinnamon, ginger, cloves, cardamon, sea salt

Fresh or frozen berries, grated apple or pear

Unsweetened shredded coconut

Pumpkin Puree

Tiny Drizzle of maple syrup or honey

 

Rinse grains in a fine colander or sieve. Bring water to a boil in a medium pot.  Add grains (amaranth, millet and/or quinoa). Lower the heat to a simmer, cover the pot, leaving the lid slightly ajar to let air escape, and cook for 25-30 minutes, or until water is absorbed and grains are tender.  If the grains are not yet tender, add more water and cook longer.  Strain and rinse grains once cooked, then add back to the pot. Add unsweetened milk, seeds and maple syrup. Heat on low until it becomes porridge consistency. Top with selected toppings and enjoy!

Leftovers?  Place in a mason jar and cover with unsweetened plant milk, stir in a drizzle of vanilla extract and refrigerate overnight.  Enjoy cold in the morning, “overnight oats” style or reheat on the stove.  This can remain refrigerated for 3 days.  Leave fruit out until ready to serve.