AMARANTH "APPLE PIE" PORRIDGE

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THIS IS MY FIRST GO AT ALTERNATIVE STYLE PORRIDGE, AND IM PRETTY HAPPY WITH IT EVEN IF I DO SAY SO MYSELF! AMARANTH CAN BE A GOOD REPLACEMNT FOR OATS BECAUSE LIKE QUINOA, (WHICH IS ACTUALLY IN THE AMARANTH FAMILY) IT IS A SEED AND THEREFORE THE QUANTITY AND QUALITY OF THE PROTEIN IS SUPERIOR TO GRAINS. I HAVE PAIRED IT WITH MICHEAL ASH'S STEWED APPLES WHICH ARE GREAT FOR SUPPORTING PROPER GUT HEALTH AND MUCOSAL IMMUNITY. MAKING THIS A FILLING, GLUTEN AND DAIRY FREE NUTRIENT RICH WAY TO START THE DAY. EVEN BETTER IS THAT BOTH THE PORRIDGE AND APPLES CAN BE MADE IN LARGE BATCHES AND STORED IN THE FRIDGE READY FOR THOSE MORNINGS WHEN YOU NEED A QUICK AND NOURISHING BREAKFAST - SO NO EXCUSES!

Serves 2, each portion contains roughly 14g of protein.

- just scale it up to make a batch to keep in the fridge to feed you and the family all week.

  • 1/2 cup amaranth
  • 1 cup water 
  • 1 cup hemp milk
  • handful of pecans
  • 4 tbsp stewed apples (2 per serving)
  • 1 chunk of stem ginger, finely chopped (optional)
  • 1 tsp ground ginger
  • 1 heaped tbsp. maca powder
  • handful blueberries

 

 

  1. Put the amaranth grains, hemp milk and water in pan on a medium heat and bring to the boil. Simmer for about 15 minutes until the amaranth has absorbed the liquid it needs and it is a thick porridge like consistency - if you feel you need more liquid feel free to add a little more.
  2. Meanwhile spread the pecans out on a tray and put under a grill for 5 minutes to lightly toast them - keep and eye on these, they burn so quickly!
  3. When the amaranth is cooked take it off the heat and stir through the Maca powder, ground ginger and stem ginger- at this point depending on how sloppy or firm you like your porridge you may want to add in some more hemp milk.
  4. Serve yourself a portion, topped with 2 tbsp of the stewed apples, half the pecans and a small handful of blueberries - ENJOY!

STEWED APPLES

  • 6 Bramley cooking apples (or apples of choice preferably grown organically)
  • 1/2 cup water
  • 1/2 cup raisins/sultanas (for added sweetness and fibre)
  • 2 tsp. cinnamon
  1. Peel and core the apples and chop them into small evenly sized pieces.
  2. Put all the ingredients in a covered, heavy-bottomed pan and cook for about 15 minutes, stirring regularly. Cook until soft with rough shapes, no longer identifiable as apple chunks. The colour should be a russet brown with the cinnamon effect.
  3. These may be eaten warm, or cold. Store them in an airtight container in your fridge