By Juanita Franco
Rinse the amaranth under cold water using a fine mesh strainer to remove any dust.
In a medium saucepan, combine the rinsed amaranth, almond milk, water, and salt. Stir well.
Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and let it simmer for about 20 minutes, or until the liquid is absorbed and the amaranth is tender. Stir occasionally to prevent sticking.
While the amaranth is cooking, dice the fresh apple or pear into small cubes. Set aside.
Once the amaranth is cooked, stir in the mixed dried fruits, diced apple or pear, and maple syrup. Mix until well combined.
Serve the porridge in bowls, garnished with sliced almonds on top. You can drizzle additional maple syrup if desired.
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By Juanita Franco
This Breakfast Vegan Vegetarian Gluten-Free recipe is ready in 30 minutes and features amaranth, almond milk, mixed dried fruits and other delicious ingredients. Contains 320 calories total.
Rinse the amaranth under cold water using a fine mesh strainer to remove any dust.
In a medium saucepan, combine the rinsed amaranth, almond milk, water, and salt. Stir well.
Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and let it simmer for about 20 minutes, or until the liquid is absorbed and the amaranth is tender. Stir occasionally to prevent sticking.
While the amaranth is cooking, dice the fresh apple or pear into small cubes. Set aside.
Once the amaranth is cooked, stir in the mixed dried fruits, diced apple or pear, and maple syrup. Mix until well combined.
Serve the porridge in bowls, garnished with sliced almonds on top. You can drizzle additional maple syrup if desired.
Calories per Serving: 320
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