For a delicious and energy sustaining and naturally gluten-free breakfast try this ancient grain.
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.
Simmer for 10 minutes then turn off the heat, add the tea bags and allow to infuse for 2 minutes.
Remove the tea bags and squeeze the excess liquid from them back into the pan.
Rinse the amaranth in a sieve under a cold running tap to remove the saponins (natural compounds that leave a slightly bitter taste).
Tip the amaranth into a small pan, pour in 325ml water, cover and set aside.
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.
Stir in the chia seeds.
Stir half the yoghurt into the mix to make a porridge consistency and spoon into shallow bowls. Top with the remaining yoghurt.
Core and slice the apple into the compote and spoon on to the porridge and scatter with the pomegranate seeds.