Amaranth porridge Recipe

Amaranth Oats with Maple Pear pecans and Bee Pollen

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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 thatโ€™s rarely found in plants) This means itโ€™s a great source of energy and especially great for busy people, vegetarians and pregnant women.

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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

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Serves two

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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 itโ€™s bubbling pour into two bowls. Top with the Sauted pear and pecans, sprinkle the bee pollen over the top and enjoy!

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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.

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amaranth porridge