Amaranth Porridge Bowl with Berries

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Amaranth Porridge with berries and cashew milk.  This photo was taken by CJ Baldacchino during a live tv show

I love Amaranth because it is such a versatile ingredient.  During our tv show I have recently popped it, serve it instead of mash and use it to thicken soups.  I particularly love this amaranth porridge.  As a rough guide use 1 part amaranth to 3 parts liquid and cook until all the liquid is absorbed.  Remove the mixture from the heat to prevent it from becoming overcooked and gummy in texture. Is there a better way to start the day during a cold winter?

You will need:

1/2 cup amaranth
1 1/2 cup water
1/2 cup cashew milk
1 tablespoon fresh lemon juice
1 tablespoon agave or stevia [or honey for non-vegan]
vanilla
1 cinnamon stick
a pinch of salt
1/4 teaspoon lemon zest

Top with:  200g mixed berries and I use blueberries, strawberries, pecans, hazelnuts, mint leaves

Soak the amaranth overnight in water if you have the time.  Rinse then place in a saucepan and add 1 1/2 cups water.  Add the vanilla, cinnamon stick broken in half, lemon juice and a pinch of salt.    Bring to boil and reduce to heat.  Cover and simmer for 25 minutes stirring constantly.  Add the cashew milk and cook for another 5 minutes.    Remove from the heat and add the agave/stevia or honey.   Stir and add the lemon zest.

Pour half the mixture into a bowl.  Puree half the berries and add to the other half of the amaranth porridge.  Mix it in then pour it into the bowl and use a fork or knife to make some swirls to create a marbled effect.  Decorate the amaranth bowl with a mix of berries, nuts and mint leaves.  Serve while still hot.

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My fresh fruit and vegetables today come from Oscar’s Fruit and Vegetables in Paola.  My Tunisian fresh dates come from Deyma Shop Gzira

My cashew milk by Alpro and amaranth come from Good Earth.  My daily selection of fresh fruit and vegetables comes from Big Fresh in Mosta, Oscar’s Fruit and Vegetables in Paola and Barbuto in Sicily for organic vegetables.