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Breakfast Mains

Amaranth Porridge with Lavender Berry Compote

Amaranth is a nutritious seed, full of protein, dietary fibre, essential amino acids, calcium and minerals such as iron, magnesium and manganese. It is a fantastic gluten free breakfast alternative to oat or quinoa porridge with a sweet, nutty and slightly malty taste.

We've been making cashew mylk lately, it's so lovely and creamy plus the slight sweetness means you don't need to add any sweetener to this porridge, if you don't want to. I always have a bag of frozen wild berries in the freezer that I warm up as a breakfast topping as the weather cools down. The addition of lavender buds is not necessary but adds a lovely floral note to the compote.

Amaranth Porridge with Lavender Berry Compote

Print Recipe

SERVES 2

ingredients

⅔ cup amaranth
1 cup cashew mylk (or any plant based mylk)
½ tsp Vanilla Powder
1-2 tsp Coconut Nectar (optional)
1 cup frozen berries (or fresh!)
½ tbsp Chia Seeds see product
⅛ tsp lavender buds (optional)
fresh blueberries
mint to garnish

method

Step 1Soak amaranth overnight in water. In the morning drain and rinse.
Step 2Add to a small pot with the almond milk and coconut nectar then bring up to a boil. Give the amaranth a good stir, turn down the heat and simmer for 15 minutes with a lid. Half way throughout the cooking process remove the lid and give the amaranth a stir and an extra dash of water if you prefer your porridge runnier. Turn off heat and let sit covered for 5 mins.
Step 3Meanwhile in another separate pot add the mixed berries, lavender and a splash of water. Heat over a low temperature until the berries are warm. Remove from the heat, stir through chia seeds and set aside to allow the seeds to absorb some of the juice.
Step 4Once both components are ready add the amaranth to a bowl and top with the berry compote, fresh blueberries and a sprig of mint (if you're felling fancy).