Chocolate Swirl Amaranth Breakfast Porridge
Photograph by Tami Ganeles-Weiser/The Weiser Kitchen
Who says super-healthy food can’t be super delicious? Nutrition-packed amaranth gets a flavor boost from a chocolate swirl made with honey, cocoa, and cinnamon and a burst of flavor and texture from dried mango and banana and toasted almonds.
For the chocolate swirl:
½ cup honey
1 teaspoon cocoa powder
½ teaspoon ground cinnamon
pinch of kosher salt
For the porridge:
1½ cups water, plus more hot water as needed
¾ cup amaranth seeds
2 teaspoons coconut oil or non-dairy, non-hydrogenated margarine
¼ teaspoon salt
¼ cup minced dried mango
¼ cup dehydrated banana, minced
1 cup toasted almond pieces (see Kitchen Tip below)
1) Make the chocolate swirl: Combine the honey, cocoa, cinnamon, and salt in a small bowl. Mix well with a spoon and set aside.
2) Make the porridge: Combine the water and amaranth in a small saucepan set over medium heat, stir, and bring to a boil. Reduce the heat to a simmer and cook, uncovered, stirring every 2 to 3 minutes, for 25 to 30 minutes, until the water is absorbed and the mixture is creamy. If the water is completely absorbed before the amaranth is cooked, add hot water as needed and continue to simmer until it is soft, but not falling apart.
3) Add the coconut oil or margarine and salt and stir well. Add the dried mango and bananas and stir to incorporate. Top with a generous drizzle of the chocolate swirl. Divide between serving bowls, garnish with the toasted almonds and serve immediately.
Kitchen Tip You can find toasted or roasted nuts in most supermarkets, but if you can’t, or if you prefer to roast your own, try this: Preheat the oven to 375°F. Line a rimmed baking sheet with parchment paper. Arrange the nuts on it in a single layer and roast for 8 to 10 minutes, mixing the nuts with a long-handled spoon twice during roasting. Remove from the oven and let cool.
Tami Ganeles-Weiser is a food anthropologist, trained chef, recipe developer, writer and founder of TheWeiserKitchen