Amaranth Porridge

Ingredients: 250g amaranth (soaked overnight)

1.5 cups of coconut milk

2 tbsp of raw honey (mil de finca purita)

pinch of sea salt

stevia (optional)

pinch of cinammon

your favourite toppings such as: almonds, seeds, dried fruit, blueberries or mango chunks. Be creative.

Place the drained amaranth in a saucepan with the coconut milk and a pinch of salt, cover with a lid and bring to a boil. Stir and reduce to a simmer with the lid on. Stirring every 5-10minutes, watching it doesn’t catch at the bottom. After 20 minutes, the amaranth should be cooked. Add a little more liquid if you need to or carry on simmering, lid off, to thicken a bit more.

Take off the heat and stri in the stevia (if using) and wait to allow to cool down before drizzling with raw honey.

Finish with sprinkling of your favourite toppings - Enjoy!