Apricot-Cardamom Amaranth Porridge
Apricot-Cardamom Amaranth Porridge serves: 4 servings
Prep Time: 5 minutes | Cook Time: 25 minutes | Rest Time: 5 minutes
Ingredients:
- 1 cup (193 g) dry amaranth
- 2 cups (480 ml) water
- 1 cup (240 ml) unsweetened fortified nondairy milk of choice (almond, hemp, rice, etc.)
- 1/8 tsp salt
- 1 cinnamon stick
- 1 tsp cardamom pods
- 1 tsp vanilla extract
- 2/3 cup (87 g) chopped dried apricots
- 2 Tbsp coconut butter*
- 1 Tbsp maple syrup (plus more for serving; optional)
- Ground cinnamon, for serving (optional)
Instructions:
- Read through recipe and put all ingredients in your work area before starting your prep.
- In a medium pot with lid, place amaranth, water, nondairy milk, salt, cinnamon and cardamom. Bring to a boil, then immediately reduce heat to low and simmer, covered, for 25 min. Remove from heat and add apricots, coconut butter and maple syrup. Add lid and let sit, off heat, for 5 additional min. Remove lid and stir until ingredients are completely combined. With a fork or tongs, carefully remove cinnamon stick and cardamom pods and discard/compost.
- Ladle 3/4 cup (180 ml) of amaranth porridge into individual bowls and serve warm, topped with additional maple syrup (if using) and a dash of ground cinnamon (if using).
Notes:
*Coconut butter is also called coconut manna.
Storage tip: Porridge will keep in an airtight container in the refrigerator for up to 5 days.
Reheating tip: In a pot, reheat porridge with a splash of nondairy milk over medium-low heat, stirring often, until heated through.
Make it nut-free: Use a nut-free nondairy milk, such as soy milk or oat milk.
Make it soy-free: Use a soy-free nondairy milk, such as almond milk or oat milk.
Nutrition Information Per Serving:
304 calories, 8.7 g total fat, 4.7 g saturated fat, 1.5 g polyunsaturated fat, 1.4 g monounsaturated fat, 0 mg cholesterol, 129 mg sodium, 597 mg potassium, 50.9 g total carbohydrates, 6 g fiber, 16.3 g sugar, 8.1 g protein, 22% calcium, 27% iron
