Makes 2 servings
For a grain with so many health benefits, amaranth gets surprisingly little press. Not only is it completely gluten-free, packed with top quality plant protein, rich in minerals and an above average dose of fibre, it also sports a range of medicinal benefits. It contains lunasin, a compound also found in soybeans believed to have cancer- and chronic inflammation-fighting properties. Its also packed with phytosterols that help to naturally reduce high cholesterol. Its high protein and fibre content help to keep you full for longer, reducing the need to snack between mealtimes, and it has even been shown to improve insulin sensitivity in mice. And, it tastes really good. What's not to love?
This recipe is my favourite way to prepare amaranth porridge, but you can play around with flavours by adding fresh or dry fruit.
Ingredients:
½ Cup dry amaranth grain
1 ½ cup boiling water
4-5 dates
1 apple, cubed
1/2 teaspoon ground cinnamon or 1 cinnamon bark stick
Yoghurt, coconut milk or aldmond milk to serve
Blueberries, to garnish
In a small pot, combine the amaranth, dates, apple, and cinnamon with the boiling water. Bring to a boil, then cover and reduce to a simmer. Leave to cook for 15 to 20 minutes, until most of the water has evaporated and the mixture has the consistency of porridge. The grains will have close to doubled in size. You can eat it at as is or serve with yoghurt, coconut milk or almond milk to taste, and garnish with some fresh blueberries.