• 2 cups water
• 1 cup of gluten free seeds: amaranth, teff, quinoa, and/or millet 
• ½  cup unsweetened Plant-Based Milk (coconut, oat, almond)
• ½ cup mixed seeds: flax, hemp, sesame, chia
• 1 tbsp pure maple syrup

Optional Toppings:

• Nuts & Seeds (Slivered almonds, walnut pieces, pecan pieces, pumpkin seeds)
• Spices:  Powdered cinnamon, ginger, cloves, cardamon, sea salt
• Fresh or frozen berries, grated apple or pear
• Unsweetened shredded coconut
• Tiny Drizzle of pure maple syrup or honey

Bring water to a boil in a medium pot.  Add seeds (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 seeds are soft.  If the seeds are not yet tender, add more water.  Once seeds are fully cooked, add milk, mixed seeds and sweetener. Heat on low until it becomes porridge consistency. Top with selected toppings and enjoy!