Amaranth por­ridge with vanilla date caramel

donna hay - Fresh + Light - - Light Porridge -

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.

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