Baking Brunch


June 19, 2018

This is the most delicious porridge and tastes like a golden turmeric latte with warming ginger, coconut milk and yoghurt topped with almond butter. I often make a double batch which lasts a couple of mornings and occasionally even lunch. We’re a dairy loving family as well so I often use regular whole milk and Greek yoghurt. Feel free to use oats just reduce cooking time to 5-7 minutes stirring occasionally. x

½ cup uncooked amaranth
1.5 cups coconut milk
¼ teaspoon salt
1 tsp turmeric powder
1 thumb-sized piece of ginger, peeled and grated
1 tbsp honey

1/2 cup blueberries, thawed or fresh
1/2 cup coconut yoghurt
2 tbsp almond (or peanut butter)

Rinse and drain amaranth. Combine with coconut milk and salt. Bring amaranth to a boil, and reduce to a simmer (all the way to low.) Add turmeric and ginger then cover and let simmer for 25 minutes until the amaranth is soft but there’s still some liquid left – stirring occasionally. Stir through honey and allow to sit and thicken for 10 minutes. Add toppings and devour.

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