amaranth porridge 🥣🐻

[lululamb]

I made amaranth porridge for breakfast this morning. I used the last of my oats to make oat milk and added some of the leftover 'pulp' to thicken the porridge. The toppings were chia seeds, pear and lavender jam, tiger nuts and blackberries. If you try this recipe be sure to soak the amaranth in water overnight at the very least. It helps it cook faster and sprouting grains or beans of any sort makes them easier to digest. Next time I'll try toasting the grains for a nuttier flavour.

 

 

https://cooking.nytimes.com/recipes/1014313-amaranth-porridge#notes_section

 

INGREDIENTS

Yield:

Serves two

FOR THE AMARANTH PORRIDGE

½ cup amaranth

1½ cups water

¼ cup milk, almond milk or rice milk (more to taste)

2 teaspoons maple syrup or brown sugar or, if available, Mexican piloncillo

Pinch of salt

 

 

Step 1

Combine the amaranth and water in a small saucepan, and bring to a boil. Reduce the heat to low, cover and simmer 30 minutes. Stir every once in a while, as the amaranth may stick to the bottom of the pan.

 

Step 2

Stir in the milk, syrup or brown sugar, and a pinch of salt. Stir vigorously until the porridge is creamy. Remove from the heat and serve.

 

TIP

Advance preparation: You can make more than you need and keep the remainder in the refrigerator for a couple of days. Amaranth reheats well. I add a little more milk when I reheat.