(recipe from Yoga Living)
1/2 cup amaranth
1/2 cup millet
1/2 cup brown rice
1/2 cup pine nuts
1/2 cup almonds
1/2 cup sunflower seeds
1/2 cup pumpkin seeds
Lightly toast all of the above ingredients in a dry skillet. Toast only until a distinct nutty aroma is apparent. Allow cooling. Grind all ingredients in a food processor, until fine. Keep mixture in the refrigerator or freezer.
Cook 1/2 cup of the ground cereal with 1 cup milk or water in a small pan over medium heat. Cook until thick. Stir frequently to avoid burning.
(I found that this does not cook terribly quickly, and that you may need to add more mixture to the milk till your preferred thickness. Tastes good, though. I added some chopped prunes and maple syrup on top.)
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