The porridge has been turned into my new favorite weekend breakfast. Until now I always used oat flakes as a basis, but determined to try other cereals, other flavors, I recently bought amaranth. Its seeds are cooked in a similar way to those of oats, however, its texture has nothing to do with that of oats.
Amaranth becomes something gelatinous when cooking it, giving us a texture and consistency that we could compare with that of chia. In the breakfast bowl in addition to amaranth porridge incorporate pear, strawberries, blueberries, cinnamon and coconut. Next time I’ll try it with my favorite vegetable milk, almond milk.
- 1 pear
- 1 teaspoon olive oil
- Cinnamon to sprinkle
- ½ cup amaranth in grain (soaked in water overnight)
- 390 ml. vegetable milk (coconut)
- 2 teaspoons cinnamon
- 1 teaspoon vanilla
- 1 teaspoon honey
- Blueberries and pomegranate
- Coco in flakes
- Preheat the oven to 200ºC.
- We cut the pears into sheets and place them on a baking sheet lined with vegetable paper. We smear them with a pinch of oil using a brush, sprinkle cinnamon on them and bake 15 minutes.
- While the pear is baked, we rinse and drain the amaranth.
- We put the amaranth in a saucepan next to the milk and bring to a boil. Then, on low heat we cook the mixture 20 minutes with the lid on, stirring frequently to prevent it from sticking.
- After 20 minutes remove from heat and add cinnamon, vanilla and honey. Stir and let stand 5 minutes with the lid on.
- Serve amaranth porridge in two bowls and place on them roasted pear, fresh fruit and grated coconut.