Amaranth porridge Recipe

Amaranth Oats with Maple Pear pecans and Bee Pollen

 

Why should you be eating amaranth?

Amaranth is usually thought to be a grain, However this marvellous stuff is actually an ancient seed. Amaranth has an extremely large protein complex, with huge amounts of lysine. (an amino acid that’s rarely found in plants) This means it’s a great source of energy and especially great for busy people, vegetarians and pregnant women.

 

1  cup of oats

1 Big handful of amaranth

1 cup of Milk off your choice (i use unsweetened almond or coconut)

1Tbs of Pecan

1Ts of Bee pollen

1 pear sliced

Pure maple syrup

Good quality non stick saucepan and small saute pan

 

Serves two

 

Directions

Put the oats and amaranth in a medium saucepan. Cover with a cup of cold water and heat very gradually for 5 minutes or so. Stir with a wooden spoon to prevent sticking. When the oats are starting to thicken up and you notice a change in consistency add the milk gradually until you reach a milky porridge. You can take the oats off the heat for the moment whilst you prepare the pears. 

Place a tablespoon of the maple syrup in a small sauce pan and heat gently for a minute. Add the pear slices and the pecans. Sauce them gently for 5 minutes. Make sure you turn the pears over and keep the heat low to prevent sticking and burning. At this point pop your porridge back on the heat for a minute and when it’s bubbling pour into two bowls. Top with the Sauted pear and pecans, sprinkle the bee pollen over the top and enjoy!

 

NB I find the maple syrup is enough sweetness for me but feel free to add more after to your desired sweetness or a sprinkle of coconut sugar.

 

 

 

 

amaranth porridge