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May 20, 2020
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Vegan Berry & Almond Amaranth Porridge

Via

Creamy non-dairy yogurt offers not just some gut-friendly probiotics, but nicely complements the hearty grains in this warming, spiced breakfast bowl from the Smart Plants cookbook.What you need:½ cup amaranth2 cups water2 cups frozen mixed berries (such as strawberries, blueberries, and blackberries)2 tablespoons maple syrup⅛ teaspoon cinnamon½ cup vanilla vegan yogurt, unsweetened½ teaspoon almond extract 2 tablespoons slivered almonds What you do:In a small pot, mix together amaranth and water and place over high heat. Bring to a boil, and then reduce heat to low. Let mixture simmer gently for 15 minutes, uncovered, stirring frequently during last few minutes of cooking, until amaranth is chewy and tender and a thick porridge has formed. 
In a separate small pan over low heat, place berries and cook for 3 minutes, until fruit has completely defrosted and is juicy. Remove from heat and stir in maple syrup and cinnamon. Cover pan to keep berry mixture warm. In a bowl, whisk yogurt and almond extract.
Into two serving bowls, divide amaranth porridge and swirl in yogurt mixture and berry mixture. Top with almonds and serve warm.
Photo credit: Julie Morris,

Creamy non-dairy yogurt offers not just some gut-friendly probiotics, but nicely complements the hearty grains in this warming, spiced breakfast bowl from the Smart Plants cookbook.

What you need:

½ cup amaranth
2 cups water
2 cups frozen mixed berries (such as strawberries, blueberries, and blackberries)
2 tablespoons maple syrup
⅛ teaspoon cinnamon
½ cup vanilla vegan yogurt, unsweetened
½ teaspoon almond extract
2 tablespoons slivered almonds

What you do:

  1. In a small pot, mix together amaranth and water and place over high heat. Bring to a boil, and then reduce heat to low. Let mixture simmer gently for 15 minutes, uncovered, stirring frequently during last few minutes of cooking, until amaranth is chewy and tender and a thick porridge has formed. 
  2. In a separate small pan over low heat, place berries and cook for 3 minutes, until fruit has completely defrosted and is juicy. Remove from heat and stir in maple syrup and cinnamon. Cover pan to keep berry mixture warm. In a bowl, whisk yogurt and almond extract.
  3. Into two serving bowls, divide amaranth porridge and swirl in yogurt mixture and berry mixture. Top with almonds and serve warm.

Photo credit: Julie Morris

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