Amaranth Porridge and Orange-roasted Apples (4 To 6 Servings)

INGREDIENTS:

6 small apples (we like the Honey-crunch variety) 1 orange 2 tbsp pure maple or agave syrup 1 tbsp cold-pressed coconut oil, melted Cinnamon powder

Amaranth porridge

1 1/2 cups amaranth seeds (soaked in water for 8 hours or more) 3 cups fresh unsweetened nut milk (we usually use almond) 2 tbsp pure maple or agave syrup 1 tsp vanilla powder A pinch of sea salt Coconut flakes Pistachios (unsalted and crushed)

PROCEDURE

Preheat the oven to 200°C / 390°F. Halve the apples and in a small bowl, combine the juice of the orange with the syrup and coconut oil. Place the apples on a baking tray and brush them with the orange-maple mix. Dust with cinnamon and roast for 20-25 minutes until they begin to golden.

Place the soaked amaranth, nut milk, vanilla, and a pinch of sea salt into a saucepan. Bring to the boil and then reduce to a simmer—stirring constantly—for 4 to 5 minutes (The porridge can be eaten as is, or whizzed in your blender for a creamier finish). To serve, top with the roasted pears, coconut flakes, and crushed pistachios.