Amaranth porridge

overnight + 40 min    Serves 2


100 g amaranth

200 ml of water

150 ml plant based milk

A pinch of sea salt

1 teaspoon vanilla extract or pasta

1 tablespoon pure honey

1/2 teaspoon cinnamon

1 tablespoon coconut grated (optional)


Topping ideas:

3 strawberries cut into strips



Place the amaranth in a sauce pan with the water, coconut milk, vanilla and honey. Give it a stir and add a pinch of salt. Pop the lid on and bring it to a boil, then reduce the heat to let it simmer for 20 minutes. Check that the bottom isn’t sticking and add more milk if needed. Give the mix a stir and cook for a further 5 minutes. Take it off the heat and let it sit with the lid on for a few minutes.

*Soaking amaranth overnight helps remove the phytic acid, making them more digestible.