If you’re interested in switching up your morning routine, give amaranth a go. It takes a few extra minutes to cook compared to oats but its mild, nutty flavour and high nutritional profile make it well worth the time. It also has a delicate crunch after cooking. Even though it’s one of the smallest grains around, it also happens to be one of the highest in protein. Topped with figs and honey – this bowl of goodness should keep you feeling full for longer. Our Peruvian Amaranth is a premium grade and has been sourced from its native habitat – Peru. It is one of the world’s oldest known food crops – dating back around 8,000 years.
We would like to give recipe credit to the talented Polish food photographer & stylist Monika Walecka. Recipe credit: @thereshecooks on Instagram.
½ cup Organic Peruvian Amaranth
1 cup of almond milk (or of your dairy-free choice)
½ cup water
1/3 teaspoon mixed spice
Honey to drizzle
- Heat the Amaranth, milk and water in a pot – bring it to a boil and reduce heat to simmer
- Continue stirring occasionally until the mixture becomes thick (approx. 25mins)
- Pour into a bowl and add chopped figs, mixed spice and drizzle with honey
- Eat immediately, while warm!
Tip: If you are unable to find fresh figs, pear is a good alternative.