Amaranth porridge

amporridge

This morning I had amaranth porridge for the first time ever. You may wonder why I chose to try amaranth and a few of its benefits are:

  • It’s full of protein
  • It’s gluten- free so a good option is you are coeliac or gluten intolerant (I’m not but it’s definitely a good option for those who are).
  • It’s loaded with fibre
  • It’s also full of minerals, such as calcium, iron and phosphorous.

So what did I think? First of all, the cooking time took forever compared to oats. I used double the amount of water to the amount of amaranth (100 ml amaranth and 200 ml water). However, as the cooking progressed I had to add water for it not to stick to the bottom. I stirred in some cinnamon while it was cooking as I thought could be nice.

Once it was ready, I added my usual toppings with another little sprinkle of cinnamon. The flavour and texture reminded me a bit of quinoa but stickier and also a porridge I used to eat when I was younger called mannagrynsgröt (apparently called semolina porridge in English, you always learn something new). Amaranth has a slightly earthy flavour but you could barely taste it amongst the toppings.

I thought the porridge was really nice but what really let’s it down is the cooking time. I would not be able to make this on days when I’m working or need to be away early. It is too time consuming for that. Apparently you can make it in batches and keep it in the fridge but I prefer my porridge freshly made. I will make it on days when I’m not in rush anywhere.

It hasn’t replaced my love for oats (don’t think anything can) but I think it is nice and you guys should definitely give it a try. I think it might work even better with apple for some reason. I will have to try it out!

Has anyone else had amaranth porridge before? Any favourite toppings? I would love for you to share 🙂

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