For the topping:
Medley of fruits and nuts (we used figs, raspberries, pomegranates and pecans).
Put one cup of Amaranth in a pot and add the water and the cinnamon stick.
Bring to boil, and cook for about 20min or until soft.
Now add the coconut blossom sugar, a pinch of salt and the almond butter.
Cook through and serve with fresh fruits and nuts on top.