Amaranth Porridge

Amaranth Porridge with Rhubarb Raspberry Compote

gluten free, vegan, refined sugar free

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.

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Serves: 1 as a main Yields: 500ml of compote
Compote Prep time: 10 minutes Cook time: 20 minutes
Porridge Prep time: 6-8 hours soaking overnight Cook time: 30 minutes
Utensils needed: muslin cloth or nut milk bag, saucepan x2 

• Compote Ingredients

  500g rhubarb, washed, top and bottom of stalk trimmed

  200g raspberries, fresh

  100ml filtered water

  1 lemon, zest peeled into strips

  1 tbsp maple syrup or coconut sugar

• Porridge Ingredients

  80g amaranth seed, soaked for 6-8 hours (overnight)

  350ml dairy free milk (almond or coconut works well)

  Zest of half a lemon

  1/2 tsp ground cinnamon

  1/4 tsp ground ginger

  Pinch of ground nutmeg

  Pinch of ground cardamom

  1 tsp maple syrup

• To serve

  1-2 tsp coconut flakes, roughly chopped

  1 tsp pistachios, roughly chopped

  Lemon zest, grated

• Compote Method

  1. Roughly chop the rhubarb stalks on a diagonal into 4cm chunks. If the stalks are quite wide, slice in half down the middle.

  2. 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.

  3. 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.

  4. 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.

• Porridge Method

  1. In a small saucepan, infuse 250ml of the milk with the lemon zest by bringing to a gentle simmer on a low heat.

  2. 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, along with the ground spices. Lightly simmer, uncovered, on a low heat for approximately 18-20 minutes until most of the liquid has been absorbed and the amaranth is soft. Stir from time to time.

  3. Add an additional 50ml of milk and cook for a couple more minutes until thick and creamy.

  4. 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.

  5. Stir through maple syrup and spoon immediately into a warmed bowl.

  6. Top with a few spoonfuls of rhubarb raspberry compote and garnish with chopped pistachios and coconut flakes.

• Notes

  • The compote can be made a day ahead. This will intensify the flavours. It also makes a great addition to coconut yoghurt, overnight oats or chia puddings.

  • The amaranth can be cooked without soaking, however, soaking grains and seeds enables the unlocking of nutrients, which enhances mineral absorption and supports digestion, particularly beneficial for those with compromised digestion.

  • Recipe created for College of Naturopathic Medicine.

• ALLERGENS

  Nuts (depending on milk used e.g. almond) and pistachios to garnish