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Amaranth, the seed of the popular flower was discovered lately thanks to the no- gluten craze, but it is a pseudo cereal that has been consumed for centuries by the natives of South America, Africa and Russia due to its high nutritional values.
It’s a protein powerhouse: At about 13-14%, it easily trumps the protein content of most other grains. You may hear the protein in amaranth referred to as “complete” because it contains lysine, an amino acid missing or negligible in many grains. Amaranth contains more than three times the average amount of calcium and is also high in iron, magnesium, phosphorus, and potassium. It’s also the only grain documented to contain Vitamin C. I was long looking for another porridge recipe so when I stumbled on this one I knew I had t to try it! The result is amazing since the combination of the nutty amaranth with the rich coconut milk and spicy cinnamon make this porridge simply delicious!
Ingredients for 2
1 cup of amaranth
1 tin of coconut milk
1 tsp vanilla essence
1 tbs raw honey
1 tsp cinnamon
Soak the amaranth the night before with 2 cups of water and 1 tbs of vinegar: this is quite important for activating the grains ie. removing the phytic acid so that they are easier to digest. In the morning drain the water with a sieve. Bring the amaranth with a coconut water to boil for 1-2mins, than lower the temperature and let it cook for approx. 20mins. The amaranth should have absorbed the whole milk and be quite thick. Towards the last minutes add the vanilla essence and once ready add and removed from the heat add the honey.
Then sprinkle with your favourite porridge ingredients- here I used desiccated coconut, pumpkin seeds and a couple of berries. Ba
nanas would work too!