WHITE CHOCOLATE & CHERRY

8-12 servings

You will need:

• 215g amaranth grain

• ½ teaspoon flaky sea salt

• 1 teaspoon vanilla extract

• 375ml water

• 3 tablespoons maple syrup, honey or date syrup

• 2 eggs, beaten

• 3 tablespoons tahini or almond butter

• 50g good quality white chocolate

• 50g dried Morello cherries

• 2 very ripe bananas, chopped

• 500ml preferred type of milk

1 Preheat the oven to 165°C, 330°F, Gas 3.

2 On the hob, in a small saucepan with a fitted lid, bring your amaranth, sea salt, vanilla extract and water to a soft boil. This means a gentle putter rather than a violent bubble that will blow the lid off. Cook for 15 minutes or until the water is fully absorbed. Amaranth is not a dry, fluffy grain when cooked. Expect something that looks like a wet couscous.

3 While the amaranth is doing its thing, prep the rest of the gear. In a large bowl, beat your preferred sweetener into the eggs and the tahini or nut butter, whichever you’re using.

4 Roughly chop the white chocolate into chunks, and sprinkle into the egg mixture alongside your cherries and chopped banana. Slowly whisk in the milk.

5 Remove the amaranth from its source of heat, stir briskly with a fork, and add to the eggy party. 6 Pour and scrape your custardy mix into a medium-sized pie dish. You’re aiming for no deeper than 5cm. Bake in the preheated oven for 40-50 minutes. It should wobble slightly in the centre when removed, like an excited custard.