Blueberries ‘n’ Cream Amaranth Porridge
This unique breakfast dish combines fluffy cooked amaranth with a luscious blueberry compote, infused with the sweetness of maple syrup and the delicate aroma of vanilla. The tender amaranth grains are simmered to perfection, creating a creamy and flavorful base for the warm blueberry topping. Each bite offers a delightful balance of textures and flavors, making it a perfect choice for a nourishing and satisfying start to your day.
— Constant Cookbook
Ingredients
- ½ cup amaranth, uncooked
- 1 cup water (or coconut milk)
- 1 cup blueberries, frozen or fresh
- 1 tablespoon maple syrup
- ½ vanilla bean
- 1-2 tablespoons heavy cream (or coconut milk)
- pinch of salt
Instructions
- Soak Amaranth over night (if possible.)
- Drain and rinse amaranth. Combine with one cup water and pinch of salt. Bring amaranth to a boil, and reduce to a simmer (all the way to low.) Cover and let simmer for 15 minutes. Remove from heat and let sit for 10 more minutes to thicken amaranth.
- In a separate pot add blueberries, maple syrup, and 1 tablespoon of heavy cream. Scrap out vanilla bean and toss both the seeds and the pod into the blueberries. Heat over low until blueberries are heated through (making sure not to boil the heavy cream.)
- Serve by pouring blueberry liquid in the bottom, followed by amaranth, then top with blueberries.
Cook Time
25M
Prep Time
PT5M
Yield
2
Comments
No comments found.