Amaranth is that teeny tiny Aztec ‘pseudograin’ (it looks like a grain but is actually a seed) that you often end up avoiding because you don’t know how to cook it, or you cook it but don’t like the taste. But it’s a complete protein (contains the amino acid Lysine which most grains are short on), is gluten-free, high in iron & calcium AND a great source of fibre. So what’s a girl to do to get this powerhouse of a seed into her diet? Eat it as porridge, of course!
For 1-2 servings:
½ cup soaked & rinsed amaranth (soak overnight)
1 cup water (if you don’t soak the amaranth, use 1 ½ cups water)
Pinch of salt
2 tablespoons carob powder
¼ cup almond milk (cashew, hemp, or brazil nut milk are also lovely with this)
Blueberries or other berries
Add the amaranth to the cold water with the salt, put a lid on the pan and bring to the boil. Simmer on the lowest heat with the lid on for about 23-25 minutes in total. At around the 12-15-minute mark you need to start stirring the amaranth, or it’ll stick to the pan. At around 20 minutes, add 2 tablespoons carob powder and 1/4 cup almond milk. Stir it in for a few minutes until it’s nice and thick. Spoon into a bowl and top with a handful of blueberries. If you like, a little drizzle of maple syrup is lovely over the top too! This makes barely enough for two people, so if you’re making for more than one person, double the recipe.
For 3-4 servings:
1 cup soaked & rinsed amaranth (soak overnight)
2 cups water (if you don’t soak the amaranth, use 3 cups water)
Scant ¼ teaspoon salt
4 tablespoons carob powder
½ cup almond milk
Chop up a banana and mix it in at the end
Top with pine nuts and redcurrants
Use cacao powder instead of carob & sprinkle some cinnamon on top
If you have some leftover amaranth porridge, just store it in the fridge. When you next use it, put it in a saucepan and heat with a little extra plant milk.
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