Amaranth porridge

Amaranth is the little brother of quinoa. It is a little gluten-free grain full of protein, that is not so overhyped yet and thus not so overpriced as the quinoa (yet?). On top of all the nutritive value it has a mild taste, and a creamy almost polenta-like texture when cooked. The only backlash is that the tiny seeds are hard to rinse, if you don’t have a fine sieve you might need some cheesecloth to rinse the grains. I usually make enough for 2-3 days, so I only need to slightly warm it up in the morning.1IMG_2686 - Copy

Up until now cooking it into a creamy texture was the only way I managed to prepare it, and that is perfect for a lovely thick porridge to start your day. Combining it with fresh or dried fruits, seeds or nuts makes it truly exciting, colorful and always different.

Amaranth porridge with cherries to start your day healthy

Amaranth with strawberries or cherries (makes 1-2 servings)

  • 80 g amaranth
  • 200 ml water
  • 2 handful of strawberries (quartered) or cherries (pitted and halved)
  • 2 tsp honey
  • 4 tsp flax seeds

Bring the amaranth to boil in the water and let it cook for 20 minutes, add the fruits and sprinkle with flax seeds and honey when serving.

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Amaranth with apple (makes 4 servings)

  • 200 g amaranth
  • 300 ml water
  • 1 apple (pitted and grated with peels)
  • 5 strawberries
  • 4 tsp flax seeds
  • 4 tsp coconut blossom sugar (or honey)
  • 150 ml milk

Bring the amaranth to a boil in the water and let it simmer for 10 minutes, add the fruits and let it simmer until it reaches a thick texture. Add sugar, flax seeds and a bit of milk before serving. Amaranth and apple porridge with coconut blossom sugar

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2 thoughts on “Amaranth porridge

  1. Pingback: Autumn millet porridge | paint-the-plate

  2. Pingback: Hot choc(oats) – paint-the-plate

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