Sick to death of oats, bot not ready to give up your warming bowl of porridge? Give amaranth a go!
Amaranth is a gluten free seed (not grain!) thats been used for centuries in south america, due to it’s incredibly high levels of protein, iron and fibre. Meaning that it’s loads more filling than your regular oats, as well as a welcome change of scenery if, like me, you’re a porridge fiend.
I served mine this morning with a drizzling of maple syrup, and homemade raspberry chia seed jam. Amaranth has a sort of gritty texture, which sounds odd, but is actually pretty great.
Ingredients ( for one person )
1/3 cup amaranth
1 cup almond milk
2 tblspns maple syrup
1 tblspn chia seeds
handful of raspberries
1 tspn coconut oil
- Pour the amaranth and almond milk into a pan and allow to simmer for 10 mins until the liquid has been absorbed
- Stir in the maple syrup and any additional superfoods eg, maca, bee pollen
- To make the jam- Put the raspberries, chia seeds, coconut oil and a half cup of water into a pan and simmer for 10 mins until gloopy and thick.
- Serve the porridge with a large scoop of jam and a drizzling of maple syrup