I have now tried amaranth and it tastes good!
It did take a little preparation though…I soaked the amaranth overnight as apparently it makes it easier to digest and releases more nutrients. You don’t have to do that though and you could cook it straight away.
I do think the amaranth benefits from having something sweet to go with it.
So after reading about the benefits of eating amaranth in my last post you should try it too!
Amaranth porridge with prunes stewed in malt
Serves 2 Adults and 1 baby
Preparation: 10 min plus at least 7 hours for soaking | Cooking time: 30-40 min
½ cup amaranth
1 ½ cups of water for soaking (optional)
1 cup of water to cook
100g pitted prunes
2 tbsp malt barley extract + more to serve
a little Greek yoghurt to serve
If soaking the amaranth put the amaranth and 1 ½ cups of warm water in a bowl. Leave to soak covered in the fridge for at least 7 hours.
Strain and rinse in a colander lined with a cheesecloth (the amaranth grains are tiny!)
Cook the amaranth in a pan with 1 cup of water. Bring to boil and then simmer for approx 30 min or until the amaranth is cooked through.
Let it rest for 10 minutes whilst preparing the prunes.
Add the pitted prunes to a pan with a little water, a cinnamon stick and 2 tbsp of malt. Simmer for a couple of minutes until the prunes have soaked up the liquid.
Pour the amaranth into bowl, top with the prunes and a heaped spoon of Greek yoghurt. Drizzle a little more malt and serve.
Amaranth porridge with prune purée
Baby’s first tastes
My 7 ½ month old daughter ate the porridge and prunes just as we did but if your baby is not keen on bits you could puree the stewed prunes.
The stewed prunes are especially good if your baby is a little constipated, as prunes and malt are natural laxatives. Please take this into consideration and do not give too much to your baby, just enough to sweeten the porridge a little.
Follow recipe as above for the amaranth porridge and stewed prunes.
Discard cinnamon stick and puree prune mixture in with hand blender until smooth. Serve the porridge with a little prune purée and yoghurt.