Amaranth Porridge
Amaranth porridge is made with the amaranth grain making this porridge nutrient dense, gut-friendly and gluten-free. It is a satiating breakfast meal to increase one’s energy levels after a workout, maximise the quality of digestion and/or maintain iron levels in our bodies. The amaranth grain contains all the 9 essential amino acids which makes it complete protein so what’s not to love.
Ingredients:
200g dry amaranth grains
550ml water
½ tsp fine Himalayan salt
1 tsp ground cinnamon
1 tbsp + 2 tsp acv
Directions:
Add the dry amaranth grains and water to a bowl then use a whisk to combine the contents so the amaranth grains can submerge. Let the grains soak over overnight.
On the following morning, drain the amaranth grains use a tiny-holed sieve then add it to a saucepan together with water, salt, cinnamon powder, and apple cider vineger (acv). Feel free to add the avc after cooking the porridge to maintain the components of the good bacteria for optimal gut health and a happy mind.
Bring the contents to a boil on medium to high heat.
The amaranth porridge goes through different phases of cooking. At about 8 minutes into cooking it start to bubbles. 3 minutes later, it increases to a rolling boil. Another 3 minutes later, vigorous poddles start to form which leads to thickening of the porridge a minute or 2 later.
Every 5 minutes, whisk the porridge to prevent any lumps from forming.
Once the porridges thickens even more and start to produce smaller poddles and splater, reduce the heat, to low. It would be about 19 minutes into cooking.
Cook the porridge for another 3 to 4 minutes and taste to adjust seasoning. The porridge cooks in 22 to 23 minutes.
Serve the porridge in a bowl with honey, milk or yogurt together with fresh fruit. Nut butter would be a tasty addition too.
This is one of the most fragrant porridges to add to your breakfast menu. You'd be glad you did.
