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Step 1
OPTIONAL STEP: Place your porridge bowl inside a warm (75° C / 165° F) oven to warm it up gently.
Step 2
Place rinsed (and ideally soaked for a few hours if you have time*) amaranth in a pot with your plant milk of choice (I used almond milk) or a mixture of plant milk and water. Add winter spices if you wish.
Step 3
Allow the mixture to come to the boil, then cook it, uncovered, on a very low heat, stirring from time to time. It takes about 15 minutes for the porridge to be ready (it resembles polenta or grits once it's cooked).
Step 4
While the porridge is cooking, you may want to roast your nuts and seeds on a dry pan and make quick raspberry jam (see below).
Step 5
Serve in a pre-warmed bowl topped with raspberry jam, roasted nuts and seeds and maple syrup.
Step 6
Mash up thawed raspberries with a fork.
Step 7
Sweeten to taste if you wish.
Step 8
Mix chia seeds in and allow 'the jam' to stand for about 10 minutes so that it has a chance to thicken. Store in an air-tight jar / container in the fridge.