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Bowl of amaranth porridge on a rustic bench with a few sticks of rhubarb beside it.

Amaranth Porridge

Naturopath Lauren Glucina
A naturally gluten free, amaranth porridge with stewed rhubarb and apple. Great source of plant protein and delicious with a drizzle of maple.
5 from 3 votes
Prep Time 2 minutes
Cook Time 20 minutes
Total Time 22 minutes
Course Breakfast
Cuisine Vegan, Vegetarian
Servings 1
Calories 477 kcal

Ingredients
  

  • 2-4 stalks rhubarb
  • 1 small apple
  • 1 cup water
  • ½ cup amaranth
  • ½ cup coconut milk I use canned, full fat, organic
  • 1 teaspoon ginger powder
  • ½ teaspoon vanilla extract

TO SERVE:

  • Drizzle of 100% pure maple syrup
  • Dollop of coconut yoghurt
  • Crushed freeze dried raspberries for a bit of colour

Instructions
 

  • Wash and roughly chop the rhubarb, peel and cut the apple into slices. Add to a pot with the vanilla, ginger and water, cover, boil, reduce to a simmer and cook for five minutes.
  • Rinse the amaranth under running water then add to the pot with coconut milk, cook for another 10-15 minutes until done.
  • Serve with a dollop of coconut yoghurt and a drizzle of pure maple syrup.
  • Enjoy!

Notes

  • Nutrition panel is an estimate only, and is for one serving size.

Nutrition

Calories: 477kcalCarbohydrates: 40gProtein: 7gFat: 26gSaturated Fat: 22gSodium: 30mgFiber: 8gSugar: 13gCalcium: 180mgIron: 6.3mg
Keyword Amaranth porridge
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