Amaranth Porridge Bowl Recipe

Ingredients

• 1 Cup puffed amaranth (rajgira)
• 1 1/2 Cup water
• 1/4 Cup coconut milk
• 1 teaspoon cardamom powder
• 1/2 teaspoon cinnamon powder
• a pinch of salt
• 1 ripe ripe sweet banana, sliced
• 1 teapsoon coconut oil
• 1 tablespoon Chopped Nuts
• 1/2 tablespoon pumpkin seeds
• 1 teaspoon toasted coconut

Instructions

1. 1

   In a small saucepan, combine the puffed amaranth seeds, water, and a pinch of salt. Bring to a boil, then reduce heat to low. Cover and simmer for about 10 – 15 minutes.

2. 2

   Once the porridge has absorbed most of the liquid and reached a creamy consistency, stir in the plant based milk, cardamom and cinnamon powder.

3. 3

   If you like it sweeter, you can add a teaspoon of date paste, maple syrup or jaggery powder directly into the pot, but remember—the bananas will be very sweet!

4. 4

   While the porridge is finishing up, heat the coconut oil in a skillet over medium heat.

5. 5

   Arrange the thick banana slices in a single layer. Cook for 1 – 2 minutes per side until they turn deep golden brown and the edges look slightly “jammy.”

6. 6

   Scoop the warm amaranth porridge into a bowl. Top with your caramelized bananas and any leftover “syrup” from the pan. Sprinkle pumpkin seeds, chopped nuts, and toasted coconut.

7. 7

   Amaranth Porridge Bowl is ready to serve.