Kaniwa, with its nutty, slightly sweet flavor, hearty texture and strong nutritional profile, is an ideal ancient grain for hot breakfast cereal. This recipe incorporates creamy coconut milk and rich vanilla bean, giving it a pleasantly sweet flavor and smooth texture.
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Makes 4 to 6 servings
Heat coconut oil in medium sauce pot. Toast kaniwa until fragrant, about 2 minutes.
Add coconut milk, vanilla bean seeds, cinnamon, salt and coconut palm sugar to pot, and bring to a boil.
Reduce heat to a simmer, then cover and cook until tender, about 11 to 13 minutes. Spoon into serving bowls.
Add extra coconut milk, if desired, and top with dried blueberries.