Finding something that my two-year old daughter will eat for breakfast has always been a challenge for me. Since birth, she’s been a nibbler, so I always have to make sure that what she’s eating is hearty, healthy and filling, because chances are, she will have a few bites and declare that she’s “finished!”
In comes Green Kitchen Stories‘ most recent cookbook, “Green Kitchen Travels.” This book is beautiful! It is filled with colourful images from far away places and has a wide variety of recipes inspired by the travels of David and Luise, the bloggers at Green Kitchen Stories. Flipping through the book, the recipe for Amaranth Porridge with Caramelized Plums caught my eye as something that could work for my daughter. Plums weren’t in season when I made the porridge, so I subbed in caramelized apples. The original recipe also called for unsweetened coconut flakes for garnish, but I didn’t have any at home.
Amaranth Porridge with Caramelized Apples
1 cup amaranth seeds
a pinch of salt
2 cups filtered water
1/2 cup unsweetened almond milk
1 tbsp coconut oil
2 apples, cored, peeled and chopped
1 tbsp maple syrup
Soak the amaranth seeds in cold water for at least 30 minutes or up to 8 hours. Then rinse and drain. Place amaranth, salt and measured water in a pot. Cover and bring to a boil. Immediately reduce heat and cook gently for 20 minutes or until creamy.
Heat coconut oil in a frying pan over medium heat. Add apples and maple syrup and saute until tender and caramelized.
Remove amaranth porridge from heat and let it sit for a few minutes. When it has set a bit, stir in almond milk until creamy. Serve in bowls with another splash of almond milk and top with caramelized apples.