Amaranth Halva Porridge
Amaranth is my new favourite breakfast, as it tastes like the "Irmik (semolina) Helva" from my country, Turkey. It is a high protein, gluten-free, ancient grain with a lovely nutty taste. When you make it with a bit of plant base or regular milk, it gets a creamy delicious halva taste!The “chai” spices are wonderful digestive, detox spices that add a warming flavor for this season. I discovered this with @lauraplumb ‘s seasonal cleanses and added the pine nuts and pistachios on top to remember the taste of Turkey!Try this and let me know how you like amaranth! You can cook it sweet or savory, and use it like rice-bulgur-quinoa.
Equipment
- pot
- 1 small pan
Ingredients
- 1/2 cup Amaranth (preferably soaked in 1/2c water the night before. You can add flax seeds and raisins in the same bowl to be soaked with amaranth)
- 1 cup Almond or another plant based milk
- 1/2 cup Water
- 1 tsp Ghee
- 1 tsp Chai spice mix: 1 little piece of cinnamon stick, 2-3 cardamom pods (crushed to get the little black seeds), a pinch of grated nutmeg, 1 clove ground all of them in a spice/coffee grinder
- 1/4 cup Raisins
- 1 tsp Maple or date syrup or moulasses
- 1 tsp Pine nuts and / or pistachios
Instructions
- Put ghee in a sauce pan and let it melt, add spices and toast for 1-2 minutes
- Add amaranth, raisins, milk and water in a saucepan. Bring to a boil
- Reduce heat, cover and simmer for 15 minutes or until the grains are fluffy and the water is absorbed
- Meanwhile toast pine nuts and pistachios in a small pan until they are lightly browned
- Serve the porridge with nuts and drizzle of a date / maple syrup
