Vegan amaranth porridge with blueberries and pecans
A warm breakfast porridge made with amaranth, fresh blueberries and pecans. This dish is vegan and gluten-free. It contains 350 calories per serving.
At a glance
- Serves 2
- Prep time: 5 min
- Cooking time: 15 min
- Total time: 20 min
- Calories: 350 kcal per serving
- Protein: 8 g
- Fat: 12 g
- Carbs: 50 g
Ingredients
- 100g amaranth
- 250ml rice milk
- 100g blueberries
- 30g pecans
- 1 tbsp maple syrup
- 1 tsp cinnamon
Method
You’ll need: saucepan · chopping board · knife · sieve
- Rinse the amaranth in a sieve with hot water.
- Bring the amaranth to the boil with the rice milk in a saucepan and simmer for 15 minutes.
- Wash and dry the blueberries. Roughly chop the pecans.
- Spoon the finished porridge into bowls and serve with the blueberries, nuts, cinnamon and maple syrup.
Good to know
Ease into the day with this warming amaranth porridge. It tastes wonderfully nutty.
Swaps
Rice milk → almond milk (more flavour)
Cooking tips
Always rinse amaranth with hot water to remove bitter compounds.
Storage
Keeps for 2 days in the fridge in an airtight container.
Allergens
Contains tree nuts (pecans).
Frequently asked questions
How long does amaranth porridge keep in the fridge?
Keeps for 2 days in the fridge in an airtight container.
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