I rolled day-old cooked amaranth and bits of cooked gluten-free oatmeal into balls, together the width of a quarter. My mantra: high-heat-kills-nutrients. 300 degrees, 50 minutes, depending on the thickness of your porridges. Dip into or drizzle on blackstrap molasses. If I’m going to sweeten something, I like to maximize the nutritional benefits. Blackstrap is famous for its iron. My boy scarfs these down.