Sitting in a packed, sold out, concert hall watching the Philarmonia Orchestra play the soundtrack to Planet Earth, spending the day in London trying to find a bridesmaid dress for these guys wedding, having the most fantastic afternoon tea at The Haymarket Hotel, drinks in my brothers new pub, trying to manoeuvre a 20 tonne steel boat backwards in 40 mile an hour winds, Sunday lunches by the river, lazy afternoons in front of the fire. This weekend has been all these things and more. Way to pack a weekend in. It was the best.
This porridge is just what you need for a slow Sunday morning. Pre-soaking your amaranth the night before will help your body be able to soak up all of its goodness. 1 cup of amaranth contains 15mg of iron! How good is that?! Cherries are perfect this time of year, added a deep red juice and a sweet tang to this warming breakfast bowl.
My scales have given up the ghost, and I’ve yet to invest in a new set, hence the measuring in cups here. If you don’t have a set of measuring cups, this is a useful page to bookmark to do your conversions.
Cherry and Blueberry Amaranth Porridge (v) (gf)
½ cup amaranth (soaked for 4-8 hours if poss)
1 cup (250ml) almond milk
1 (250ml) cup water
Handful cherries (pitted)
½ teaspoon vanilla essence
1 teaspoon coconut sugar
Extras – toasted coconut, pomegranate seeds
Drain and rinse amaranth (you may need to do this in a muslin as the grains are so fine)
In a pan, bring amaranth to the boil with the milk and 1 cup of water.
Once boiling, turn down and simmer for 15-20 mins (adding more milk if necessary). After 10 mins of cooking, add in half of the blueberries and cherries. Stir regularly.
Once cooked, turn the heat off. Leave the porridge to stand in the pan (covered with the lid) for 5 mins.
Once cooked, stir through coconut sugar and vanilla.
Scatter with more fruit and enjoy.
Fancy bulking up your breakfast bowls? Have a look at my fab giveaway I’m running!