amaranth porridge and caramelised bananas (vegan, gluten, dairy and sugar free)

This one’s dedicated to my homies back home who are freezing their butts off. Have you heard of amaranth? If you’re shaking your head, click here to¬†find out more from this lady genius. In short, it’s a gluten-free, high protein superfood. It can either be cooked into an oatmeal/porridge or puffed and used as a granola. In Japan, I found amaranth next to the rice and quinoa in the supermarket but in New Zealand, amaranth was in the separate health isle. NOTE: amaranth is an unusual texture…I liked it but I can’t promise you will…
PS this recipe feeds one only so you’ll have to double it if you’re sharing or super hangry.

1/4 cup amaranth
1/2 cup almond milk
1 tsp cinnamon

2 baby bananas or 1 big
dash of pure maple syrup
squeeze of lemon

Soak the amaranth for at least 8 hours but for best results, 24! I know; “ain’t no body got time for that!” but it’s what’s needed if you’re after its precious nutrients.

Drain and rinse the amaranth.

Place all porridge ingredients in a small pot and bring to a boil.

Reduce to a simmer and close the lid.

Stir occasionally until a porridge-like consistency is formed – you may have to add more water/milk.

In the meantime, cut the bananas horizontally with skin on.

Lay on an oven tray and drizzle with maple syrup and a big squeeze of lemon juice.

Bake for 10-15 minutes on 160C in a toaster oven or if you don’t mind wasting electricity, an oven oven.