Sunday, September 22, 2013

Pumpkin Pie Amaranth Porridge

Pumpkin Pie Amaranth Porridge
from My New Roots 
Serves 2


½ cup amaranth, soaked if possible (minimum 8 hours)
1 cup coconut milk, or water (you may need more if using un-soaked grains)
 1/3 cup pumpkin puree (preferably fresh, or canned)
pinch of sea salt
 pinch of: cinnamon, ginger, nutmeg, clove (or substitute all with pumpkin pie spice)
1/3 vanilla bean pod maple syrup to taste
1/3 cup coconut flakes, toasted


1. Soak amaranth for as long as possible, 8 hours minimum, 24 hours is optimal.
 2. Drain and rinse amaranth. Combine with coconut milk, pumpkin puree, sea salt, spices, and vanilla bean (seeds scraped, and empty bean pod). Bring to a boil, reduce to simmer, stirring often to prevent scorching on the bottom. Simmer on lowest heat for 15 minutes with the lid on (watch to see if liquid level becomes too low. If so, add a little extra coconut milk or water) Turn heat off, and let sit for 10 minutes with the lid on to thicken.
3. Sweeten with maple syrup to taste (1-2 tablespoons). Serve. Drizzle with coconut milk, sprinkle with coconut flakes.

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