Move over oats, there’s a new grain in town! Porridge makes a delicious healthy breakfast and while oats are a fantastic ingredient for porridge, there are many other grains that can be used also e.g. quinoa, buckwheat, barley and amaranth. So why not try substituting them for a change and for variety. Amaranth is a gluten-free grain from South America and Mexico. It’s a source of many nutrients including plant-based protein, calcium, magnesium, iron and dietary fibre. Try this recipe for a delicious amaranth porridge.
- 1 cup of water or milk of choice (I used water)
- ½ cup of amaranth
- 2 tablespoons stevia powder or your favourite sweetener
- ¾ teaspoon grated lime rind
- 40ml lime juice (about ½ a lime)
- ½ apple, grated
- ½ teaspoon ground cinnamon
- ½ apple cut into ½cm cubes
- 2-4 tablespoons yoghurt (dairy or non-dairy) or cashew cream
- 2-3 tablespoons mixed seeds e.g. linseeds, chia seeds, pumpkin seeds
- 1 teaspoon maple syrup or honey
- Place a small saucepan on medium heat and then add the water or milk, amaranth, sweetener, lime rind, lime juice and grated apple. Stir to combine well and simmer stirring occasionally until the porridge thickens to desired consistency (about 15-20 minutes). (Note: Lower heat if it starts to boil)
- Divide in half and serve topped with the yoghurt or cashew cream, apple cubes, seeds and a drizzle or maple syrup or honey.
This recipe is suitable for those on a gluten-free, dairy-free, lactose-free and vegan diet. If you are on the low fodmaps diet, you can use banana, strawberries, raspberries or blueberries instead of apple. Use maple syrup to serve and if making the cashew cream (if you don’t want lactose-free yoghurt), use macadamia nuts instead so it will be a macadamia cream.