‘I’m pretty sure that we could write a whole book about porridge. We eat various kinds for breakfast almost every day of the week, and the possibilities and variations are endless.’
‘The buckwheat porridge in our first book is one of our favourites, but when we crave something creamier, this amaranth porridge is one of our go-to options. Before visiting Mexico, we had hardly ever used amaranth in cooking, but there they use it in a million different ways and have inspired us to do the same.’
‘The popular amaranth seed can be found in the smallest of stores in Mexico, and it has a lot of similarities to its Peruvian cousin, quinoa. They contain all essential amino acids and are gluten-free, which makes them even greater for vegans and vegetarians.’
‘In Europe, you usually find them in health food stores or the special food section at larger supermarkets. If you can’t find amaranth you can replace it with quinoa in this recipe. Warm caramelized plums are our favourite topping for weekend mornings. If they’re not in season, they can be replaced with apples, pears or peaches.’
Serves 4
150g amaranth seeds
Pinch fine sea salt
500ml water
120ml unsweetened almond milk
4 tbsp unsweetened coconut flakes
½ tsp ground cinnamon
1 tbsp cold-pressed coconut oil or ghee
4 plums, stoned and sliced
1 tbsp maple syrup
Method
1 To make the porridge, soak the amaranth seeds in cold water for at least 30 minutes or up to 8 hours, then rinse and drain.
2 Place the amaranth, salt and water in a heavy-based saucepan. Cover with a lid. Bring to a boil, immediately reduce the heat and cook very gently for about 20 minutes or until creamy.
3 For the plums, heat the coconut oil in a frying pan over a medium heat. Add the plums and maple syrup and sauté for a couple of minutes. The plums should be tender and have a sweet scent of fruity caramel.
4 Remove the amaranth porridge from the heat and let it sit for about 5 minutes.
5 When the porridge has set a bit, stir in the almond milk until you reach the creaminess you desire. Use the leftover almond milk for serving.
6 Serve in bowls and top with the warm maple plums, coconut flakes, a splash of almond milk and a sprinkling of cinnamon. It will keep in the fridge for a few days.
Recipe from Green Kitchen Travels by David Frenkiel & Luise Franklin (Hardie Grant, £25). Find more recipe ideas from the Green Kitchen Stories gang at www.greenkitchenstories.com.