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...
