Vegan amaranth porridge with blueberries

A hot breakfast of amaranth, with fresh blueberries and almonds. A plant-based dish with lots of layers of flavour.

At a glance

• Serves 2
• Prep time: 5 min
• Cooking time: 15 min
• Total time: 20 min
• Calories: 380 kcal per serving
• Protein: 18 g
• Fat: 14 g
• Carbs: 45 g

Ingredients

• 100g amaranth
• 350ml soya milk
• 150g blueberries
• 2 tbsp linseed
• 2 tbsp flaked almonds

Method

You’ll need: saucepan · sieve

1. Rinse the amaranth very thoroughly under hot water in a fine sieve.
2. Cook the amaranth in the soya milk over a low heat for around 15 minutes until soft.
3. Stir the linseed into the hot porridge so it thickens and turns creamy.
4. Top the porridge with the washed blueberries and the almonds.
5. Leave the porridge to stand briefly before eating so the seeds can swell.

Good to know

Porridge only works with oats? Amaranth pops slightly as it cooks and gives you a really fine, starchy texture.

Swaps

Amaranth → millet (a little more bite). Soya milk → oat milk (if you avoid soya; it's only gluten-free if certified). Blueberries → freeze-dried raspberries (out of season).

Cooking tips

The saponins in amaranth can taste bitter. You really must rinse it under hot water before cooking, ideally in a fine sieve.

Storage

Leftover porridge can be spooned up cold the next day like a pudding.

Allergens

Contains soya and nuts (almonds). Vegan and completely gluten-free.

Dairy-free recipes