Mixed Berry and Almond Amaranth Porridge
Creamy non-dairy yogurt offers not just some gut-friendly probiotics, but nicely complements the hearty grains in this warming, spiced breakfast bowl from the Smart Plants cookbook.
Ingredients · Servings 2
- ½ cup amaranth
- 2 cups water
- 2 cups frozen mixed berries (such as strawberries, blueberries, and blackberries)
- 2 tablespoons maple syrup
- ⅛ teaspoon ground cinnamon
- ½ cup vanilla
- vegan yogurt
- , unsweetened
- ½ teaspoon almond extract
- 2 tablespoons slivered almonds
Method
- In a small pot, mix together amaranth and water and place over high heat. Bring to a boil, and then reduce heat to low. Let mixture simmer gently 15 minutes, uncovered, stirring frequently during last few minutes of cooking, until amaranth is chewy and tender and a thick porridge has formed.
- In a separate small pan over low heat, place berries and cook 3 minutes, until fruit has completely defrosted and is juicy. Remove from heat and stir in maple syrup and cinnamon. Cover pan to keep berry mixture warm. In a bowl, whisk yogurt and almond extract.
- Into two serving bowls, divide amaranth porridge and swirl in yogurt mixture and berry mixture. Top with almonds and serve warm.
What you need:
½ cup amaranth 2 cups water 2 cups frozen mixed berries (such as strawberries, blueberries, and blackberries) 2 tablespoons maple syrup ⅛ teaspoon ground cinnamon ½ cup vanilla vegan yogurt, unsweetened ½ teaspoon almond extract 2 tablespoons slivered almonds
