Maple Cinnamon Amaranth Porridge
As most of you know breakfast is my favourite meal of the day. In these colder mornings I treasure my morning porridge and a warm cup of herbal tea while sitting in the sun in my garden. Taking this time to start the day in a relaxed and positive way sets me up to tackle what ever my busy day holds ahead.
Amaranth is another fantastic gluten free grain and makes an incredible porridge. This recipe was originally adapted from Naturally Ella. I have played around with different fruits, nuts, oils and toppings. The top photo I used banana, walnuts, almond milk and coconut oil. The photo below I used pear, macadamia nuts, macadamia oil and natural yogurt. I have adapted the recipe with different choices to suit your kitchens contents and taste buds cravings.
1/2 cup amaranth (preferably soaked over night)
1 cup water
1/8 tsp celtic/himalayan salt
1/4 cup nut of choice – pecans, macadamias, walnuts, pistachios, almonds
1 tbs oil of choice- coconut, walnut, macadamia oil
1-2 tbs maple syrup
1/2 tsp cinnamon
1 piece fruit sliced of choice- banana, apple, pear, peach
Serve with drizzle of milk or dollop of yogurt
Drain and rinse amaranth. Place in a pot with water and salt and bring to boil on the stove top. Reduce to a simmer and place a lid on top, leaving for 15 minutes. Remove from heat and allow to sit for 5-10 minutes. Add a little bit of milk to thin the porridge if you desire.
Place nuts on a medium heat to toast for 2-3 minutes, shaking the pan every now and then. Set aside.
Heat oil, maple syrup and cinnamon in a pan over medium heat. Add the fruit and allow the sauce to absorb into the slices 5-8 minutes.
Stir 2/3 of the fruit through the amaranth. To serve top the remaining fruit, nuts and yogurt/milk on top.