Vegan amaranth porridge with pistachios

Vegan amaranth porridge with pistachios: a creamy breakfast with almond milk, raspberries, cinnamon and a touch of maple syrup. Nutty, fruity and satisfying.

At a glance

• Serves 1
• Prep time: 5 min
• Cooking time: 15 min
• Total time: 20 min
• Calories: 440 kcal per serving
• Protein: 14 g
• Fat: 18 g
• Carbs: 52 g

Ingredients

• 60g amaranth
• 250ml almond milk
• 30g pistachios
• 50g raspberries
• 1 pinch of cinnamon
• 1 tsp maple syrup

Method

You’ll need: saucepan · chopping board · knife · mixing bowl · sieve · wooden spoon

1. Rinse the amaranth thoroughly under running water in a very fine sieve.
2. Put the amaranth, almond milk and cinnamon in a small pan and slowly bring to the boil.
3. Let the mixture swell gently over a low heat, stirring now and then, until the porridge is soft and creamy.
4. Meanwhile, roughly chop the pistachios and get the raspberries ready.
5. Take the porridge off the heat and let it stand briefly so it thickens a little more.
6. Spoon the amaranth porridge into a bowl and serve with the raspberries, pistachios and maple syrup.

Good to know

This porridge is quiet and special. It turns creamy and nutty, and the raspberries give it a fresh edge. Just right for a relaxed start to the day.

Swaps

Almond milk → unsweetened oat milk (a few more carbs and often a creamier texture; oats contain gluten unless certified gluten-free); pistachios → walnuts (more omega-3 fatty acids); raspberries → blueberries (milder acidity, and anthocyanins); maple syrup → almond butter (less sweetness, but more fat and a little protein).

Allergens

Contains tree nuts from the almond milk and pistachios. Suitable for children if the pistachios are finely chopped or used as a nut butter, and during pregnancy the recipe is generally no problem, as long as all the ingredients are fresh and agree with you.

Dairy-free recipes