If you know me you’ll know that I’m a lover of bowl food!
I find anything in a bowl so comforting and nutritious. Porridge is something I enjoy all year round and the topping choices are endless!
If you haven’t tried amaranth yet I highly recommend it! You can also toast it and add to soups and salads… YUM!
“Amaranthus, collectively known as amaranth, is a cosmopolitan genus of annual or short-lived perennial plants. Some amaranth species are cultivated as leaf vegetables, pseudocereals, and ornamental plants. Most of the Amaranthus species are summer annual weeds and are commonly referred to as pigweed” ~ Wikipedia
- 1 cup amaranth seeds from The Refillery
- 2 cups coconut milk
- 1 tbsp maple syrup
- 1 tsp cinnamon
- 1 pinch pink salt
- 1/3 fresh berries
- 1/3 cup toasted coconut (I could eat this on everything)
- 1-2 tbsp coconut yoguhrt / plain yoghurt
- Add the amaranth, coconut milk, pink salt and cinnamon to a small pot and bring to the boil.
- Cover with a lid and allow to simmer for 30 minutes, stirring often. (soaking the amaranth for 20 minutes prior to cooking will reduce the cooking time)
- Once the amaranth is soft and creamy remove from the heat and serve immediately and top with berries, coconut yoghurt and toasted coconut.