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Carob Amaranth Porridge

Carob Amaranth Porridge

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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! 
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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
  • Blueberries
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Alternatives:
  • 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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Enjoy! xxx
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Copyright 2021 Nicki Perkins | www.lovinglyplantbased.com All rights reserved. 
All content, videos and images found on lovinglyplantbased.com may not be reproduced or distributed, unless permitted in writing by Nicki Perkins, lovinglyplantbased.com

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  • Home
    • Who I am and what I do
    • About me
  • Why Plant-based?
    • Vegan v. Plant-based
    • Protein >
      • What is protein? >
        • Amino acids
      • How much protein do we need?
      • Examples of plant-based protein meals
      • Plant-based protein and athletes
      • Protein FAQs
    • Health >
      • Sugar: The legal drug
      • Vitamin B12
      • Vitamin D
      • Iron
      • Calcium
      • The benefits of eating raw
    • Phytonutrients >
      • What colour is your food?
      • Isothiocyanates and cruciferous vegetables
    • Dr. T. Colin Campbell
    • No dairy?
  • Mind, body and soul coaching programs
  • EFT
    • Rosacea Relief
    • What can EFT be used for? >
      • Motivation
    • EFT resources
    • EFT prices
  • SKINCARE
    • Skincare Shop
  • Sprouts and microgreens
    • How to grow sprouts
    • Easy mung bean sprouts
    • Easy lentil sprouts
    • Tips for successful sprouting
    • How to grow microgreens
    • How to grow Wheatgrass >
      • Juicing wheatgrass
  • Recipes
    • Plant milks >
      • Almond milk
      • Amaranth milk
      • Brazil nut milk
      • Buckwheat milk
      • Hazelnut milk
      • Hemp milk
      • Macadamia Nut Milk
      • Quinoa milk
      • Toasted Hazelnut milk
      • Toasted Sesame seed milk
      • Sesame seed milk
    • Dairy-free cheese >
      • Basic Cashew Cream Cheese
      • Roasted Garlic & Red Pepper Cream Cheese
      • Cashew and Spring Onion Cream Cheese
      • Roasted Garlic and Chives Cream Cheese
    • Dairy-free Cultured Cheese >
      • Basic Cultured Cashew Cheese
      • Basic Macadamia Nut Cheese
      • Basic Almond Cheese
      • Cashew Chèvre with Lemon Zest
      • Cashew Boursin
      • Almond Chèvre
      • Lemon Zest Almond Cheese
      • Macadamia and Pear Cheese
    • Raw Vegan Crackers >
      • Sprouted Lentil Crackers
      • Sprouted Black Sesame Crackers
      • Almond and Coconut Crackers
      • Sesame Crackers
      • Coconut & Apple Crackers
      • Spicy Flaxseed Crackers
    • Dips >
      • Zucchini & Hemp Hummus
      • Sweet Potato & Garlic Dip
      • Roasted Cherry Tomato Salsa
      • Spinach & Leek Cashew Dip
      • ​Beetroot, Ginger & Garlic Cashew Dip
      • Chickpea Hummus
      • Raw Parsnip Dip
      • Ginger and Sprouted Sunflower Seed Pâté
    • Dressings
    • Breakfast Ideas >
      • Sorghum, hemp and banana pancakes
      • Carob Amaranth Porridge
      • Apple, Oats, Almond Butter
      • Brown Rice and Apple with Hemp and Brazil nut milk
      • Millet and Buckwheat Blueberry Bread Muffins
      • Sweet Potato & Cinnamon Farinata Pancakes
    • Lunch & dinner ideas >
      • Dhal
      • Chickpea Farinata
      • Potato, onion, zucchini & tomato egg-free frittata
    • Veggie burgers >
      • Sprouted lentil, walnut and brown rice burgers
    • Salads & Raw Food >
      • Cheezy Zucchini Noodles
      • Veggie Rolls
      • Mimi's Street Tacos
      • Crunchy Kale Chips
      • Veggie Nori Rolls
    • Soups >
      • Cauliflower, Red Lentil and Potato Soup
      • Black Bean and Corn Soup
    • Desserts >
      • Chocolate Chickpea Truffles
      • Chocolate Mousse
      • Dark Chocolate, Sweet Potato & Black Bean Brownies
    • Smoothies >
      • Blueberry and Hemp Smoothie
      • Purple Passion
      • Orange Joy Smoothie
      • Sweet and Green Smoothie
      • Pretty & Pink
      • Banana Cacao Surprise
  • How to
    • How to juice
    • How to make Rejuvelac
    • How to make Kombucha
    • How to make Kefir
    • How to make Sauerkraut
    • How to make Kimchi
  • Resources
    • Kitchen makeover
    • Books
    • Videos & Documentaries
  • Blog
  • Contact