Amaranth Porridge with Pear and Blackcurrant and Vanilla Compote

Amaranth porridge with pear and blackcurrant and vanilla compote

Amaranttipuuro, mustaherukka-vaniljacompote ja päärynää

As someone who is always thinking what is going to be my next meal, I like to mix up my breakfast routine.  Winter in Finland always steers me towards hearty warm bowls of comforting creamy porridge.  Oat porridge, no matter how good, tends to get a little boring, so I have started adding in some different grains.  Amaranth is naturally gluten free (although check the packaging as I have noticed some packs contain traces of wheat!) and has a nutty, earthy flavour similar to quinoa.

Amaranth porridge with pear and blackcurrant and vanilla compote – serves 2

100 g Amaranth, rinsed thoroughly

3 – 4 dl plant based milk (I used Oatly IKaffe as it gives a super creamy porridge)

100 g frozen blackcurrants

2 tbsp sugar or maple syrup

1/2 tsp vanilla bean paste

1 ripe pear, cored and thinly sliced

chopped pistachios, linseeds, sesame seeds and poppy seeds to decorate

Add the Amaranth and 3 dl of milk into a pan and bring to the boil.  Reduce to a simmer and allow to slowly cook for 30 mins until tender, stirring occasionally.  You may need to add a little extra milk or water if you porridge becomes too dry.  Once cooked allow to stand for 5 – 10 minutes.

Meanwhile add the blackcurrants, sweetener and vanilla to a pan, with a drop or two of water.  Heat until the berries are bursting and all the sugar has dissolved.

When you are ready to serve, spoon the porridge into bowls, top with the blackcurrant compote, a few slices of pear and a generous sprinkle of nuts, and seeds.



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s