Rinse the amaranth thoroughly with hot water in a fine sieve. This reduces any bitter notes.
Put the amaranth in a small pan with the almond milk, bring to the boil and then let it swell gently over a low heat. Stir now and then until the texture becomes creamy.
Toast the walnuts briefly in a dry frying pan. Then chop them roughly.
Fold the wild blueberries and cinnamon into the warm amaranth porridge. Let it stand briefly so everything comes together.
If the porridge gets too thick, stir in a little almond milk until smooth. This keeps it soft and spoonable.
Spoon into a bowl, add the walnuts and only drizzle over the linseed oil at the very end.
Good to know
A porridge like this feels comforting. Warm, creamy and pleasantly nutty – just right for a relaxed start to the day.
Swaps
Amaranth → millet (mild, contains fibre). Almond milk → unsweetened oat milk (a little creamier; contains gluten unless certified gluten-free). Walnuts → pecans (milder in flavour, also provide unsaturated fats). Linseed oil → ground linseed (provides fibre and plant-based omega-3 fatty acids).
Allergens
Contains tree nuts (walnuts and the almonds in the almond milk); good for children if the texture is soft and the nuts are finely chopped, and generally unproblematic in pregnancy in normal kitchen amounts.
