Moringa Amaranth Porridge with Raw Caramel

We love porridge for breakfast but there are so many more options than just oats. Amaranth is a tiny but powerful food that, similar to quinoa, is both high in protein and naturally gluten-free. It's also a source of key vitamins and minerals – so combined with our #moringamiracles this is one seriously nutritious breakfast! 

(Serves 2-3)


1 tsp Aduna Moringa Superleaf Powder
1 cup amaranth
2 cups water
2 cups almond milk
1/4 tsp turmeric
pinch of Himalayan salt 

For raw caramel:
10 dates (soaked for 1 hour)
3/4 cup - water


Combine amaranth, water, turmeric and a pinch of Himalayan salt in a pot, bring to boil then reduce heat and simmer for 20 minutes.
Add almond milk and simmer for another 10-15 mins or until cooked. Leave to stand for 10 minutes while you prepare the raw caramel.
Blend together the dates and water until smooth & caramel-like.
Add Moringa powder and caramel to the porridge (reserving a little caramel for topping), mix well and divide between 2-3 bowls.
Top with fresh/dried fruit, nuts/seeds, bee pollen and reserved caramel. 


Recipe by Natalia Nekrasova


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