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Amaranth Porridge Recipe

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This recipe for Amaranth Porridge is from From One Kitchen to Another Volume 2, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 c. amarangth plus 2 T. ("dodo" seed in market)
1 c. coconut milk
1/4 tsp. cinnamon
1/8 tsp. cardamom
1 in. piece ginger
2 Tbsp. maple syrup
1 vanilla bean (or 1 tsp. extract)
Pinch salt
1/4 c. toasted coconut
1/2 c. diced mangoes
Directions:
Directions:
Rinse amaranth well and add 1/2 c. to saucepan with coconut milk cinnamon, cardamom, maple syrup and vanilla. Cut back of ginger piece with a knife and add to mixture. Bring to boil, reduce heat and cook, stirring occasionally for 15 minutes, adding liquid if mixture becomes too dry. Turn heat off, cover and let sit 10 minutes to thicken slightly.
Garnish: Take 2 T. amaranth and let dry thoroughly after rinsing. Heat small skillet over medium and add 1 T. at a time, cover skillet with lid and let cook ("pop"), shaking pan until pooping slows, repeat. Top porridge with diced mango, roasted shredded coconut and popped amaranth.
Personal Notes:
Personal Notes:
Another favorite amaranth porridge is to just boil it with water 15 minutes and then drizzle generously with honey. The kids love it.
We prefer the black/purple dodo seed over the tan one.

 

 

 

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