Spiced Amaranth Porridge
This spiced amaranth porridge with ginger-stewed apples and raisins recipe was developed exclusively for Nuts.com and our customers by the talented Anya Kassoff and Masha Davydova. This mother daughter team share their ideas about tasty and nourishing cooking on their website, Golubka Kitchen.
If you are looking to add more variety to your breakfasts, look no further than this amaranth porridge. It’s a great, more nutritious alternative to oatmeal and happens to be absolutely delicious. Amaranth is not an actual grain but a pseudograin, which means that it’s gluten-free and very rich in protein, much like quinoa and buckwheat. It also carries a wealth of minerals like calcium, magnesium and zinc, as well as a myriad of vitamins, being the only grain/pseudograin to contain vitamin C. Amaranth has a quick cooking time, which makes it a convenient option for busy mornings.
This creamy porridge is as comforting as it gets, with flavors of ginger and various winter spices laced throughout. The velvety, stewed apples make for a great topping, adding to the coziness of the dish with their natural sweetness and aroma. Although preparing stewed apples is a surprisingly easy process, they can also be made ahead of time and reheated together with the porridge for quicker assembly.
- about 7 medium apples - peeled, cored and chopped
- 1/2 cup Organic Raisins
- 1" piece fresh ginger - peeled and grated or minced
- 2 tablespoons Coconut Sugar
- 1 teaspoon Cinnamon
- 1/4 teaspoon Ground Nutmeg
- 2 tablespoons purified water
- 1 cup Amaranth – preferably soaked in purified water overnight*
- 2 cups unsweetened Almond Milk or other milk of choice
- 2 tablespoons Coconut Sugar
- 2 teaspoons Ground Ginger
- plain yogurt – for garnish (optional)
- Dried Persimmons – for garnish (optional)
- Combine apples, raisins, ginger, coconut sugar, spices and water in a medium saucepan, toss to coat. Heat over medium high heat, covered, until the apples release their juices and start simmering. Adjust the heat to establish a steady simmer and cook for 10-12 minutes, stirring occasionally, until the apples become soft and velvety. Set aside and keep warm for serving the porridge.
- Carefully drain amaranth over a very fine mesh strainer and rinse with purified water.
- Combine amaranth, almond milk, coconut sugar and ground ginger in a medium saucepan and bring the mixture to a gentle boil over medium heat. Lower the heat to establish a steady simmer and cook for 15 minutes, stirring frequently, until creamy.
- Serve warm, topped with stewed apples, dried persimmons and a dollop of plain yogurt, if using.
Soaking grains, nuts and seeds helps remove their natural enzyme inhibitors. This process makes them easier to digest and helps our bodies absorb more of their nutrients. However, if you do not have time to soak the amaranth, you can skip this step and proceed with the recipe as is.
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