Breakfasts, Healthy Recipes

Amaranth Porridge with Raspberries, Figs, Pomegranate and Pecans

Amaranth Porridge with Raspberries, Figs, Pomegranate and Pecans

Ingredients:

1 x cup of Amaranth
1 x cinnamon stick
¼ cup coconut milk
1 x tbsp. almond butter
1.5 cups of water
Coconut blossom sugar to taste
Pinch of salt

For the topping:

Medley of fruits and nuts (we used figs, raspberries, pomegranates and pecans).

Method:

Put one cup of Amaranth in a pot and add the water and the cinnamon stick.
Bring to boil, and cook for about 20min or until soft.
Now add the coconut blossom sugar, a pinch of salt and the almond butter.
Cook through and serve with fresh fruits and nuts on top.
Serves 1.

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