Amaranth porridge with green tea & ginger compote

Amaranth porridge with green tea & ginger compote

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(0 ratings)

Prep: 10 mins Cook: 25 mins

Easy

Serves 2
The ultimate breakfast for healthy joints - swap oats for an alternative grain in this yogurt porridge, topped with apple and a fruity compote

Nutrition and extra info

  • Gluten-free

Nutrition: per serving

  • kcal485
  • fat12g
  • saturates4g
  • carbs67g
  • sugars36g
  • fibre13g
  • protein19g
  • salt0.4g
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Ingredients

    For the compote

    • 8 ready-to-eat dried apricots, about 50g/2oz
    • 25g dried cherries
    • 2 tsp shredded fresh ginger
      Ginger

      Ginger

      jin-jer

      Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

    • 2 green tea teabags
      Green tea

      Green tea

      green tee

      Green tea is precisely what it says. It is the green leaf tips of the tea plant, camellia…

    • 1 red skinned apple
      Apples

      Apple

      ap-pel

      Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…

    • 4 tbsp fresh pomegranate seeds

    For the porridge

    • 85g amaranth
      Amaranth

      Amaranth

      am-uh-ranth

      Amaranth is a protein-rich, gluten-free pseudo-grain (like quinoa) and a distant relation…

    • 2 tbsp chia seeds
    • 2 x 150g pots bio plain yogurt, or dairy-free alternative
      yogurt

      Yogurt

      yog-ert

      Yogurt is made by adding a number of types of harmless bacteria to milk, causing it to ferment.…

    Method

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

    2. 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 mins until the grains are tender and the liquid has been absorbed. Stir in the chia seeds.

    3. Stir half the yogurt into the mix to make a porridge consistency and spoon into shallow bowls. Top with the remaining yogurt. Core and slice the apple into the compote and spoon on to the porridge and scatter with the pomegranate seeds.

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    Comments (1)

    amul's picture

    485 Calories for a healthy breakfast?

    Questions (0)

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