Pecan and Cinnamon Amaranth Porridge

Creamy, nutty and fragrant porridge, made with the tiny, but nutritious amaranth grain.

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WHAT IS AMARANTH

Amaranth is a versatile plant. Their leaves are often used the same way as spinach and their tiny seeds can be cooked for both savoury and sweet dishes.

These seeds are often referred to as ancient grains. It's rich in complete plant protein, packed with dietary fibre and contains minerals such as iron and magnesium.

WHAT DOES IT TASTE LIKE?

It has a slightly nutty flavour and a texture similar to quinoa.

GLUTEN-FREE

The Amaranth seeds are naturally gluten-free and therefore make it a good gluten-free porridge option.

TO MAKE THIS YOU WILL NEED

• Amaranth

• Water

• Ground Cinnamon

• A pinch of salt

• (Dairy-free) yoghurt. I use a plain, unsweetened macadamia yoghurt.

• Pecan nuts

• Maple syrup or honey - or sweetener of your choice

• Hempseeds

ALTERNATIVES

• Chopped dates or date syrup makes a great sweetener option if you don't have maple syrup or honey

• Hazelnut or almonds are delicious if you don't have or like pecan nuts

• Instead of yoghurt you can add nut milk to make it creamy

• A chai spice mix will also be delicious.

• Hempseeds are optional.

• If you want to add fruit: Stewed apples or fresh berries are delicious in this recipe.

• You can cook your amaranth in a milk of choice, instead of water.

OTHER PORRIDGE RECIPES

Quinoa Porridge with Blueberry Chia Jam

Oven-Roasted Banana & Tahini Oats

Chocolate Steel-cut Oats and Baked Pear

PECAN & CINNAMON AMARANTH PORRIDGE

Creamy, nutty and fragrant porridge, made with the tiny, but nutritious amaranth grain.

TIME: Less than 20 minutes (excluding soaking)

SERVES 1 generous portion

INGREDIENTS

• 80g Amaranth grains

• 200ml water

• 1 tsp Ground Cinnamon

• 2 - 3 tbsp plant-based yoghurt. Plain and unsweetened.

• 2 - 3 tbsp roughly chopped pecan nuts

• Maple syrup or honey - add to your liking

• Hempseeds

INSTRUCTIONS

1. Soak the grains in cold water for about 20 minutes

2. Drain and add them to a pot with 200ml and a pinch of salt.

3. Bring to boil, reduce the heat and cover with a lid. Cook for 10 - 15 minutes.

4. Check after 10 minutes if the grains are cooked or if it needs more water.

5. Once cooked, stir in 2 tbsp yoghurt 1/2 tsp cinnamon and a drizzle of maple syrup or honey

6. Serve with roughly chopped pecan nuts, hempseeds, more yoghurt and more maple syrup (if desired).