For the compote
- 8 ready-to-eat dried apricots, about 50g/2oz
- 25g dried cherries
- 2 tsp shredded fresh ginger
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- 2 green tea teabags
Green tea is precisely what it says. It is the green leaf tips of the tea plant, camellia…
- 1 red skinned apple
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 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 is made by adding a number of types of harmless bacteria to milk, causing it to ferment.…
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.
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.
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.
If you avoid dairy, replace the yogurt for Coyo coconut yogurt.