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!
Ingredients
- 1 tsp Aduna Moringa Powder
- 1 cup amaranth
- 2 cups water
- 2 cups almond milk
- ¼ tsp turmeric
- Pinch of Himalayan salt
For the raw caramel:
- 10 dates (soaked for 1 hour)
- ¾ cup water
Toppings:
- Fresh/dried fruit
- Nuts/seeds
- Bee pollen
Method
- 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 and 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.
Enjoy!
Recipe by Natalia Nekrasova
