Prep Time:
5 mins
Cook Time:
35 mins
Difficulty:
Easy
Serves:
makes 3 and 1/2 cups

2 bowls of porridge with apples and blackberries

Botanical Benefits*: High in fiber, omega 3s, anti-oxidants, B vitamins, essential minerals, protein, alkalizing and metabolism balancing*

Diet Style: Plant-based, gluten-free, sugar-free, dairy-free, nut-free, clean, wholesome, Mediterranean.

This deliciousness, somewhere between a porridge and a pudding, could be served as breakfast, brunch, lunch or dessert just by changing up the toppings and garnishes. Fresh fruit, nuts and seeds, fruit compote, poached pears, apple butter, spiced boozy marinated dried fruits, crumble, crunch, nut praline…..I could go on and on.

Coconut Milk – I mainly use coconut milk powder these days as the stuff in the fridge section of the supermarket has SO many added ingredients that are barely pronounceable. Bang for your buck and nutrient bite, the powder goes a long way for me.
Or make your own coconut milk easily by soaking unsweetened coconut chips in water and blending with a high speed blender. It will have some texture to it which in this recipe would be nice.

Ingredients

1/2 cup millet
1/2 cup amaranth seeds
3-4 cups water and 1/2 cup coconut milk powder OR 2-3 cups water plus 1 cup coconut milk
1/2 tsp sea salt
Spice it up with cinnamon, ginger, cloves, nutmeg, cardamom, mace.
2 tsp vanilla extract
2 tbsp maple syrup
2 tbsp each of chia, hemp seeds, chopped up sunflower and raw pumpkin seeds
1 apple, diced OR a dollop of apple butter is lush too.
Blackberries and blueberries or any fresh or dried fruits you fancy

Method

In a saucepan over medium heat add 1/2 cup millet and toast over medium heat, lifting and swirling the pan gently so the grains toast evenly and don’t burn. In about 2 mins you will hear some beginning to pop The toasting makes for a great flavour profile.

Add rinsed amaranth, water (and coconut if using) and sea salt. Be careful—the pan is hot and will hiss & bubble a bit.

Add whole spices here – I put in 4 whole cardamon pods and 2 pinches of Sri Lankan mace blades, a sister of nutmeg and a proper old school spice.

Bring to a gentle simmer and cover with lid. Stir often as porridge has a tendency to stick especially in the last half of the cooking stage.

Test for doneness after about 30 mins, when the consistency should be similar to cooked oatmeal with a soft creamy texture and a tiny little bite of the amaranth grains.

Add vanilla and maple syrup and remove any spice pods

Serve In bowls, sprinkle seed mix over it, top with fruits and drizzle with honey or maple syrup – a delish sustaining start to the day.

Store. Make extra, store covered in the fridge and reheat on the stove top adding a little extra water or milk to get that porridge consistency going again. Be sure to stir constantly until hot.

Store ground seed mix in the fridge to preserve the volatile oils.

Recipe These ancient grains have been around for centuries, I wonder who first cooked this porridge and what vessel they cooked it in?!.