Amaranth & Chia Porridge with Fruit Compote | Hearty Breakfast
Nature's Choice / Recipes / Amaranth & Chia Porridge with Fruit Compote

Amaranth & Chia Porridge with Fruit Compote

23 May 2018

Diets Description:
  • preservative free

AuthorNature's ChoiceCategoryDifficultyBeginner

For a delicious and energy sustaining and naturally gluten-free breakfast try this ancient grain.

Ingredients
 50 g Ready-to-eat Dried Apricots
 25 g Dried Cherries
 2 tsp Fresh Ginger (Shredded)
 2 Rooibos Teabags
 4 tbsp Pomegranate Seeds
 85 g Nature’s Choice Amaranth
 2 tbsp Nature’s Choice Chia Seeds
 150 g Plain Yoghurt or Dairy-Free Yoghurt (x2)

Method
Fruit Compote
1

The night before having this for breakfast, put the dried apricots and cherries in a pan with the ginger shreds, pour in 350ml water then cover the pan and bring to the boil.

2

Simmer for 10 minutes then turn off the heat, add the tea bags and allow to infuse for 2 minutes.

3

Remove the tea bags and squeeze the excess liquid from them back into the pan.

Porridge
4

Rinse the amaranth in a sieve under a cold running tap to remove the saponins (natural compounds that leave a slightly bitter taste).

5

Tip the amaranth into a small pan, pour in 325ml water, cover and set aside.

6

The next morning, bring the pan with the amaranth to the boil, turn down the heat then cover the pan and cook for 10-15 minutes until the grains are tender and the liquid has been absorbed.

7

Stir in the chia seeds.

8

Stir half the yoghurt into the mix to make a porridge consistency and spoon into shallow bowls. Top with the remaining yoghurt.

9

Core and slice the apple into the compote and spoon on to the porridge and scatter with the pomegranate seeds.

 

Ingredients

Ingredients
 50 g Ready-to-eat Dried Apricots
 25 g Dried Cherries
 2 tsp Fresh Ginger (Shredded)
 2 Rooibos Teabags
 4 tbsp Pomegranate Seeds
 85 g Nature’s Choice Amaranth
 2 tbsp Nature’s Choice Chia Seeds
 150 g Plain Yoghurt or Dairy-Free Yoghurt (x2)

Directions

Method
Fruit Compote
1

The night before having this for breakfast, put the dried apricots and cherries in a pan with the ginger shreds, pour in 350ml water then cover the pan and bring to the boil.

2

Simmer for 10 minutes then turn off the heat, add the tea bags and allow to infuse for 2 minutes.

3

Remove the tea bags and squeeze the excess liquid from them back into the pan.

Porridge
4

Rinse the amaranth in a sieve under a cold running tap to remove the saponins (natural compounds that leave a slightly bitter taste).

5

Tip the amaranth into a small pan, pour in 325ml water, cover and set aside.

6

The next morning, bring the pan with the amaranth to the boil, turn down the heat then cover the pan and cook for 10-15 minutes until the grains are tender and the liquid has been absorbed.

7

Stir in the chia seeds.

8

Stir half the yoghurt into the mix to make a porridge consistency and spoon into shallow bowls. Top with the remaining yoghurt.

9

Core and slice the apple into the compote and spoon on to the porridge and scatter with the pomegranate seeds.

Amaranth & Chia Porridge with Fruit Compote

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