Amaranth porridge with blueberries

4 servings

20 minutes

Amaranth porridge with blueberries is a delicate dish rooted in Greek cuisine, known for its love of healthy and aromatic ingredients. Amaranth, an ancient grain with a subtle nutty flavor, becomes surprisingly soft and velvety after cooking. It pairs wonderfully with the sweet notes of blueberries, maple syrup, and vanilla, creating an exquisite dessert or nutritious breakfast. Coconut milk and cream add a creamy texture to the dish, while a light pinch of salt enhances the natural sweetness. This treat not only delights the palate but also nourishes the body with beneficial nutrients, making it an excellent choice for those who value health and flavor in one.

Energy value per serving

• Calories: 165.8
• Proteins: 2.5g
• Fats: 10.8g
• Carbohydrates: 14.2g

Ingredients

• Amaranth groats: 0.5 glass
• Coconut milk: 1 glass
• Blueberry: 1 glass
• Maple syrup: 1 tbsp
• Vanilla pod: 0.5 pc
• Salt: to taste
• Coconut cream: 2 tbsp

Cooking steps

1. Soak amaranth overnight

   Required ingredients:

   • Amaranth groats: 0.5 glass

2. Drain the water and dry the grains. Mix with one cup of water (or coconut milk) and a pinch of salt.

   Required ingredients:

   • Amaranth groats: 0.5 glass
   • Coconut milk: 1 glass
   • Salt:  to taste

3. Bring to a boil and reduce the heat, cook on low for 15 minutes.

4. Turn off the heat and leave it in the pot for 10 minutes

5. In another bowl, mix blueberries, sweetener, and nut milk/cream. Chop the contents of the vanilla pod and the vanilla itself, and mix it into the blueberries.

   Required ingredients:

   • Blueberry: 1 glass
   • Maple syrup: 1 tablespoon
   • Coconut cream: 2 tablespoons
   • Vanilla pod: 0.5 piece

6. First, pour the blueberry sauce at the bottom of the bowl, then add the amaranth and drizzle the remaining sauce on top.