Amaranth Porridge with Raspberry Infused Pears
Think outside the box with breakfast porridge. Have you ever tried making porridge with grains other than oats? Try amaranth porridge and serve with stewed fruit for a pleasant surprise.
Ingredients
Porridge:
- 100 gm amaranth flakes
- 250 ml water
- 250 ml non-dairy milk I used almond milk
- 2 tbsp almond meal
- 1 tbsp maple syrup
- 1/2 tsp Chai Masala Spice ground or use 2 ground cardamoms
Poached Pears:
- 2 small firm pears halved
- 1/4 cup raspberries Fresh or frozen
- 3 tbsp coconut blossom sugar
- 100 ml of water
- 2 inch stick cinnamon
- 1 star anise
- 4 cloves
Topping:
- 1 tbsp slivered pistachio
- Puffed quinoa and amaranth for topping
Instructions
Poached Pears:
- Boil all ingredients (except pears) in a saucepan for 5 mins.
- Add in pears and cook for another 5 minutes until pears are tender. Set aside.
Porridge:
- In a medium saucepan, add porridge ingredients (except maple syrup) and bring to boil
- Reduce heat and simmer for up to 5 minutes until the porridge thickens to smooth and creamy texture, stirring constantly.
- Stir in maple syrup and turn of the heat.
PREPARATION:
- Spoon cooked poridge in a wide bowl.
- Top with poached pears, slivered pistachios and puffed grains.
- Drizzle few spoons of pear syrup on top.