Vanilla Cardamom Amaranth Porridge (Printable Version)
Creamy amaranth bowl infused with vanilla and cardamom, topped with berries and toasted nuts for a wholesome morning meal.
# What You'll Need:
→ Grains
01 - 1/2 cup amaranth grains, rinsed and drained
02 - 1 1/2 cups water
→ Flavorings
03 - 1 cup unsweetened almond milk
04 - 1/2 teaspoon ground cardamom
05 - 1/2 teaspoon pure vanilla extract
06 - 1/8 teaspoon fine sea salt
→ Sweeteners
07 - 1 to 2 tablespoons pure maple syrup or honey, adjusted to taste
→ Toppings
08 - 1/2 cup mixed fresh berries (blueberries, raspberries, or strawberries)
09 - 1 small banana, thinly sliced
10 - 2 tablespoons toasted almonds or pistachios, roughly chopped
11 - 1 tablespoon unsweetened shredded coconut (optional)
# How To Make:
01 - Combine the rinsed amaranth and water in a medium saucepan. Bring to a rolling boil over medium-high heat.
02 - Reduce heat to low, cover with a lid, and simmer for 15 minutes, stirring occasionally to prevent sticking.
03 - Stir in the almond milk, ground cardamom, vanilla extract, and salt. Continue simmering uncovered for 8 to 10 minutes, stirring frequently, until the porridge reaches a creamy consistency and the grains are fully tender.
04 - Remove the saucepan from heat and stir in maple syrup or honey, adjusting the amount to your preferred sweetness.
05 - Divide the porridge evenly between two bowls. Arrange fresh berries, banana slices, toasted nuts, and shredded coconut on top. Serve immediately while warm.
# Expert Advice:
01 -
- Amaranth cooks into a porridge so creamy you will swear there is heavy cream hiding in there somewhere.
- The cardamom and vanilla combination makes your whole kitchen smell like a bakery in Stockholm.
- It is genuinely nourishing without feeling like you are eating something virtuous and punishing.
02 -
- Amaranth foams aggressively as it boils and will crawl right out of the pot if you use anything smaller than medium, so choose your saucepan accordingly.
- Rinsing the amaranth thoroughly under cold water for at least thirty seconds removes the natural saponins that can make it taste soapy and bitter.
03 -
- Full fat coconut milk instead of almond milk creates a porridge so rich and velvety you could serve it for dessert and no one would question you.
- Letting the finished porridge sit off the heat for two minutes before serving allows it to thicken to the perfect spoonable consistency.