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RASPBERRY AND
COCONUT BAKED
AMARANTH
PORRIDGE
amaranth is often referred to as a
pseudograin, as it is in fact a seed.
this is a fabulous breakfast to serve
warm or cold, topped with crunchy
pumpkin seeds and a generous
dollop of dairy-free coconut yogurt
or nut butter.
serves 2
Preparation time: 10 mins, plus
soaking overnight
Cooking time: 50-60 mins
■■amaranth 200g soaked overnight in
cold water
■■Full-fat coconut milk 400ml can
■■Ground cinnamon ½tsp, preferably
Ceylon
■■Vanilla pod 1, seeds scraped
■■milled flaxseed 1tbsp
■■raspberries handful
■■toasted coconut flakes 2tbsp
■■Pumpkin seeds, for topping
■■nut butter of choice 1tbsp
■■Dairy-free coconut yogurt, to serve
1 Preheat the oven to 200C/gas 6.
Thoroughly rinse the soaked amaranth
and place in a saucepan with the
coconut milk, cinnamon and the
scraped vanilla seeds. Leave to
simmer gently for 20 mins until all the
coconut milk has been absorbed.
2 Place the flaxseed with 2tbsp water
in a bowl and leave to stand. It should
go nice and gooey.
3 scoop the flaxseed into the pan
once the amaranth has cooked and
mix. Pour into an ovenproof dish, so
that the amaranth sits fairly thick.
4 Press the raspberries into the mix
and bake for 30-40 mins.
5 With about 5 mins to go, sprinkle
the coconut flakes and pumpkin seeds
on top and place back into the oven
until the flakes go golden brown.
6 Leave to cool slightly and top with
coconut yogurt and/or nut butter.
DetoxiFy
yourselF
amaranth contains
amino acids, plant-based
protein and lots of fibre,
making it great for
supporting a healthy gut and
detoxifying, by helping used
hormones to be removed
from your body.breakfast