Amaranth porridge with caramelised plums

Amaranth porridge with caramelised plums

By
From
Green Kitchen Travels
Serves
4

I am pretty sure that we could write a whole book about porridge. We eat various kinds for breakfast almost every day of the week and the possibilities and variations are endless. The buckwheat porridge in our first book is one of our favourites, but when we crave something creamier, this amaranth porridge is one of our go-to options. Before visiting Mexico, we had hardly ever used amaranth in cooking, but there they use it in a million different ways and have inspired us to do the same. The popular amaranth seed can be found in the smallest of stores in Mexico. It has a lot of similarities to its Peruvian cousin quinoa. They contain all essential amino acids and are gluten-free, which makes them even greater for vegans and vegetarians. In Europe you usually find them in health food stores or the special food section at larger supermarkets. If you can’t find amaranth you can replace it with quinoa in this recipe. Warm caramelised plums are our favourite topping for weekend mornings. If they are not in season they can be replaced with apples, pears or peaches. — Luise

Ingredients

Quantity Ingredient
150g amaranth seeds
pinch fine sea salt
500ml water
120ml unsweetened almond milk
4 tablespoons unsweetened coconut flakes
1/2 teaspoon ground cinnamon

Warm caramelised plums

Quantity Ingredient
1 tablespoon cold-pressed coconut oil
or 1 tablespoon ghee
4 plums, stoned and sliced
1 tablespoon maple syrup

Method

  1. To make the porridge, soak the amaranth seeds in cold water for at least 30 minutes or up to 8 hours, then rinse and drain. Place the amaranth, salt and measured water in a heavy-based saucepan. Cover with a lid. Bring to a boil and immediately reduce the heat and cook very gently for about 20 minutes or until creamy.
  2. Meanwhile, to make the caramelised plums, heat the coconut oil in a frying pan over a medium heat. Add the plums and maple syrup and sauté for a couple of minutes.
  3. The plums should be tender and have a sweet scent of fruity caramel.
  4. Remove the amaranth porridge from the heat and let it sit for about 5 minutes. When the porridge has set a bit, stir in the almond milk until you reach the creaminess you desire. Use the leftover almond milk for serving. Serve in bowls and top with the warm maple plums, coconut flakes, a splash of almond milk and a sprinkling of cinnamon. It will keep in the fridge for a few days.
Tags:
Green
Kitchen
Travels
David
Frenkiel
Luise
Vindahl
Andersen
vegetarian
healthy
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