Amaranth porridge with vanilla date caramel
400ml can coconut milk
1 cup ( 250ml) coconut water
2 cups (500ml) water
2 tablespoons rice malt syrup
2 cups ( 200g) amaranth flakes+
1 cup (140g) toasted hazelnuts, roughly chopped
vanilla date caramel
12 fresh dates (180g), pitted and roughly chopped 1½ cups (375ml) water
1 teaspoon vanilla extract To make the caramel, place the date and water in a small saucepan over high heat. Cook for 6 minutes or until softened. Remove from the heat and add the vanilla. Using a hand-held stick blender, blend until smooth. Set aside.
Place the coconut milk, coconut water, water and rice malt syrup in a medium saucepan over high heat and bring to the boil. Reduce heat to low and gradually pour in the amaranth. Whisk for 2–3 minutes or until smooth and thick. Remove from the heat. Divide the amaranth between bowls and top with the date caramel and hazelnut to serve. SERVES 4.
+ Amaranth is a gluten-free seed that’s high in protein and minerals – you can find the flakes in health food stores.