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.
1
Soak amaranth overnight
- Amaranth grain: 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.
- Amaranth grain: 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.
- 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.