This is an amazing alternative to oatmeal.  And, it is gluten-free and crazy delicious!   It’s a little bit of a process, but I promise it is really easy!

1/2 C     sprouted quinoa
1/2 C     amaranth
1/2 C     buckwheat groats
1  1 1/2  inch piece of fresh ginger, grated
1/2 t       cinnamon
1/2 t       freshly grated nutmeg
1    T      fresh lemon juice
2    T      ghee
1/4  t      sea salt
3    C      cashew milk or milk of your choice
fresh berries and grade B maple syrup to serve

The night before, grind the buckwheat groats and quinoa in a spice grinder.  Transfer the buckwheat flour to a mixing bowl and stir in the amaranth.  Cover with three cups of water and the lemon juice.  If your quinoa is not sprouted, add it in and increase the water to four cups.  Cover and let stand for 10-12 hours.  

Melt the ghee in a heavy bottomed pot and add the grated ginger.  Allow it to warm on medium-low heat until fragrant.  Rinse and drain the soaked ingredients.  Once the ginger has cooked for three to four minutes, add in the buckwheat, amaranth and quinoa, as well as the cinnamon, nutmeg, sea salt, and cashew milk.  Gently simmer and stir for about twelve minutes or until desired consistency.  Garnish with a drizzle of maple syrup and sprinkled with berries.  So yum!