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.

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.

finally a recipe! (savoury oats – the perfect brekkie to keep you going until lunch)

Savoury oats are so hot right now and here’s why:

-they’re a great source of fibre
-help lower cholesterol re-absorption
-help curb our appetite (keeping us full until lunch!/putting an end to those unnecessary snacks)
-help decrease the risk of colon cancer
-easy (and fast) to make!
-addition of egg=more protein=more gains=enhanced sexiness right?

With savoury oats, there’s no need for honey, maple syrup or fresh fruit to spruce up your morning brekkie so put those aside as I’m sure you’re already sweet enough! (Well, most of you).

This one’s super easy and a little Japanesey!

3/4 cup quick oats (use gf if gf)
3/4 cup skim milk or your fave non dairy alternative
1/2 cup tap water
1 free range egg
1/2 teaspoon of Japanese ‘seven spice’ (a mixture of sansho, tangerine peel, red chilli pepper, flaked nori, black sesame seeds, white poppy seeds and minced garlic)

Topping:
Anything you like! But I used 1/4 of an avocado, diced.
Raw seeds like sunflower and pumpkin mmm!

First whisk your egg in a small bowl.

Then place all ingredients in a small pot over low heat and using a spoon mix constantly (slave away) until desired porridge consistency is reached.

Top with toppings and enjoy!