Amaranth is a gluten-free, pseudo-grain with a nutrition profile similar to leafy greens. It’s one of the highest ‘grain’ sources of protein, offering all the amino acids (aka a ‘complete’ protein) so it’s a wonderful addition to a vegan diet. It’s also high in iron and has 3 x the amount of calcium compared to most other grains. It’s also the only ‘grain’ know to contain vitamin C. Impressive stuff! This porridge is very easy to make, has a lovely soft texture with a little crunch from the centre of each amaranth grain. It’s high protein, high fibre, and contains a source of fat to help keep you full throughout the morning. You can also make it hormone balancing by adding the maca powder!
Gluten Free. Dairy Free. Refined Sugar-Free. Low Fodmap.
- 2 cups amaranth
- 1 tbsp psyllium husk (optional)
- 2 1/2 cups water
- 2 1/2 cups vanilla almond milk
- 1/2 tbsp butter (optional)
- 1/3 cup 100% coconut cream
- 1 tsp cinnamon
- 1 tsp vanilla extract
- 1 tsp maca powder (optional)
- 1 tsp mesquite (optional)
- 1 cup blueberries
- 4 tbsp maple syrup (optional)
Combine amaranth, psyllium, water, milk, coconut cream, and butter in a medium-sized pan over high heat. Add vanilla, maca, mesquite, cinnamon and vanilla extract. Simmer for 20 minutes whilst stirring until the mixture becomes very thick and the grains turn translucent (cooked through). Serve in a bowl, top with blueberries, and drizzle with maple syrup if desired.
You can store the leftovers in an airtight container in the fridge for 2-3 days. Just warm up gently on the stovetop or in the microwave with a little extra liquid.