Homemade almond milk—blended from soaked almonds and strained through a chinois—anchors this amaranth porridge, sweetened with maple syrup and raw honey and warmed with cinnamon and toasted almonds.
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Preheat oven to 325°F. Place 1 cup of the almonds on a half-sheet pan. Toast. Cool, roughly chop and set aside.
Bring 4 cups of water to a . Pour in remaining 2 cups almonds, cover and set aside for 15 minutes .
Using a high-speed blender, process almonds and their water in batches. Strain almond mixture through chinois and set milky liquid aside covered in the refrigerator until needed. Discard solids or save for another use.
Drain amaranth and combine with sea salt and 3 cups of water in 4-quart pot.
Bring amaranth to , reduce to , and cover pot. Stir amaranth frequently, adding water in 1-2 cup increments until grains are cooked and no starchy aftertaste remains. Grain should still be chewy.
Remove pot from heat and stir in freshly ground flax seeds. Add additional salt, if desired.
Serve alongside toppings including fresh nut milk, toasted almonds, sweeteners, cinnamon, butter, and/or Apricot-Papaya Puree to taste.
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