Amaranth Porridge With Grated Apples and Maple Syrup
- Total Time
- 25 minutes
- Rating
- Notes
- Read community notes
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Ingredients
- ¼cup amaranth
- ½cup water
- Pinch of salt
- ⅓cup milk
- 1teaspoon maple syrup
- ½small or ¼ large apple, grated
For Each Serving
Preparation
- Step 1
Heat a small saucepan over medium-high heat and add the amaranth seeds. Shake them in the pan until they begin to smell toasty and a few seeds begin to pop, about 2 minutes. Immediately pour in the water. Do not wait too long because the line between toasted and burnt amaranth is a thin one – as soon as you smell the toasty aroma and see a few seeds popping, add the water. Add the salt, bring to a boil, reduce the heat to low and cover. Simmer 10 minutes.
- Step 2
Stir in the milk and bring back to a simmer, stirring. Cover and simmer another 10 to 15 minutes, stirring occasionally, or until the amaranth is tender. Remove from heat and stir in the maple syrup. Transfer to a bowl, sprinkle the grated apple on top and serve.
- Advance preparation: You can make more than you need and keep in the refrigerator for a couple of days. Amaranth reheats well. I add a little more milk when I reheat.
Private Notes
Cooking Notes
I used almond milk and honey and a pinch of cinnamon and it was delicious, especially on a cold winter morning.
Amaranth is one of my two favorite breakfast grains. This is a lovely porridge that I will be making for years to come. Thank you.
I follow the cooking instructions from this recipe but usually top my amaranth with toasted nuts instead of grated apple. My family loves oatmeal, but this is a great alternative and adds variety to our usual rotation of breakfast cereal grains.
Very successful cooking method. This recipe makes the best use of amaranth.
I added a dash or cardamon with the salt and then crunchy peanut butter with the apple. A delight!
I follow the cooking instructions from this recipe but usually top my amaranth with toasted nuts instead of grated apple. My family loves oatmeal, but this is a great alternative and adds variety to our usual rotation of breakfast cereal grains.
Amaranth is one of my two favorite breakfast grains. This is a lovely porridge that I will be making for years to come. Thank you.
I used almond milk and honey and a pinch of cinnamon and it was delicious, especially on a cold winter morning.
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