Amaranth Porridge with Compote
Amaranth is a highly nutritious gluten-free grain, high in fibre and protein making it an ideal breakfast option as it provides satiety and energy, supports digestive health, lowers cholesterol and maintains blood sugar levels, supporting the body throughout the day. Amaranth is also packed with vitamins and minerals including manganese, particularly important for brain function. It’s earthy, nutty flavour pairs delightfully with the tart rhubarb and the raspberry’s natural sweetness.
-
Servings
1 PEOPLE
Ingredients
-
FOR THE COMPOTE
-
500 g rhubarb, washed, top and bottom of stalk trimmed
-
500 g raspberries, fresh
-
100 ml filtered water
-
1 lemon, zest peeled into strips
-
1 tbsp maple syrup or coconut sugar
-
FOR THE PORRIDGE
-
80 g amaranth seed, soaked for 6-8 hours (overnight)
-
350 ml dairy free milk (almond or coconut works well)
-
1 Zest of ½ a lemon
-
½ tsp ground cinnamon
-
¼ tsp ground ginger
-
Pinch of ground nutmeg
-
Pinch of ground cardamom
-
1 tsp maple syrup
-
TO SERVE
-
1 or 2 teaspoons coconut flakes, roughly chopped
-
1 tsp pistachios, roughly chopped
Directions
-
MAKE THE COMPOTE
-
Slice the rhubarb stalks vertically down the middle and then horizontally roughly chop on a diagonal into 4cm chunks.
-
Place the rhubarb, water, lemon peel and syrup into a medium sized saucepan and gently heat for 5-10 minutes until the rhubarb begins to break down. Stir often to prevent the rhubarb from sticking.
-
Add the raspberries to the pan and gently simmer for another 10 minutes until the fruit has stewed and thickened.
-
Add a little extra water if too much liquid evaporates. Avoid overcooking the rhubarb as you want to keep some chunks whole for bite and texture.
-
Remove the lemon peel. If not using right away, allow to cool and store in the fridge for up to a week in an airtight container.
-
MAKE THE PORRIDGE
-
In a small saucepan, infuse 250ml of the milk with the lemon zest by bringing to a gentle simmer on a low heat.
-
Drain and rinse the soaked amaranth using a muslin cloth or nut milk bag (unless you have a very fine sieve) and add to the lemon-infused milk. Lightly simmer, uncovered, on a low heat for approximately 18 minutes until most of the liquid has been absorbed and the amaranth is soft. Stir from time to time.
-
Add an additional 50ml of milk and cook for a couple more minutes until thick and creamy.
-
Turn off the heat, cover with a pan lid and allow the porridge to sit for 5 minutes. Then turn the heat on low, adding the remaining milk to loosen to a desired creamy consistency.
-
Stir through maple syrup and spoon immediately into a warmed bowl.
-
Top with a few spoonfuls of rhubarb raspberry compote and garnish with chopped pistachios and coconut flakes.
