Amaranth Breakfast Bowl with Persimmon Honey and Tahini recipes

Ingredients

• ½ cup amaranth
• ¼ cup buckwheat groats
• 2 tablespoons roughly chopped almonds
• 1¼ cups water, plus more to soak the amaranth
• ⅔ cup unsweetened almond milk
• 2 tablespoons honey, divided, plus more to taste
• ½ teaspoon ground cinnamon
• sea salt flakes
• 1 Fuyu persimmon, stem removed, quartered and sliced
• 1 tablespoon tahini

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