maple syrup

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


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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.

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

Nanas:
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.