Amaranth Porridge with stewed Fruit and Almond crumble
-2-(3555x2000).jpg?cache=always)
With a heartiness that’ll keep you going long past breakfast and a warmth that’ll keep you cozy on the coldest of winter mornings, enjoy the start to the day with this warming breakfast packed with nutrition. For Vegans, it’s one of the best sources of protein.
Ingredients:
Serves 2
1 cup amaranth
1 cup plant milk
1 cup water
Pinch salt
1 tsp vanilla extract
1 cup Montagu mixed dried fruit
½ tsp grated ginger
1 tbsp orange/nartjie juice (optional)
1/3 cup water
¼ cup Montagu almonds – lightly pulsed
1 tbsp coconut sugar
Serve with:
Honey /maple
Warm almond/coconut milk
1/4 tsp melted coconut oil
1 cup amaranth
1 cup plant milk
1 cup water
Pinch salt
1 tsp vanilla extract
1 cup Montagu mixed dried fruit
½ tsp grated ginger
1 tbsp orange/nartjie juice (optional)
1/3 cup water
¼ cup Montagu almonds – lightly pulsed
1 tbsp coconut sugar
Serve with:
Honey /maple
Warm almond/coconut milk
1/4 tsp melted coconut oil
Method:
- Add the water and plant milk to a pot and bring to a boil
- Add dry amaranth, pinch of salt and vanilla and reduce the heat
- Simmer for 20-30min until the amaranth has soaked up the liquid
- In a small pot add the dried fruit, water, orange juice and ginger and bring to a boil
- Reduce the heat and cook the fruit until soft and tender but not mushy
- To make the almond crumble, lightly pulse the whole almonds in a blender so that there is still texture and is not to fine. Then lightly toast the almonds in a pan, over a low heat along with the coconut sugar and coconut oil until fragrant. Remove from heat and set aside until serving.
- Serve the warm amaranth porridge with the stewed fruit, a drizzle of maple, a tbsp or two of almond crumble and warm milk if desired