When I tried amaranth for the first time something either went wrong or i it was just not the right day! It tasted like soil to me. Not that I am eating soil and know how it taste! I gave it a try again now I am in love with this grain. It’s so sweet and puddingy. Here is a very raspberry amaranth porridge bowl recipe.
- 100 g cooked amaranth*
- 1 scoop of vanilla protein powder
- 1 small banana, chopped or mashed
- handful or more of fresh or frozen raspberries
- 1 tsp chia seeds
- few chopped nuts**
- 100 ml plant milk
Mix all ingredients in a small saucepan and cook on low heat until you reach desired consistency. Transfer to the bowl, add more berries, sprinkle with toasted nuts and chocolate chips.
* I use already cooked amaranth as I always cook more than just one portion in my rice cooker but you can start by cooking it in water or plant milk. It should take 15-20 min.
**i like to add nuts and seeds for extra crunch