Name: Amaranth porridge with green tea & ginger compote
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2
Cuisine: British
Ingredients: 8 ready-to-eat dried apricots about 50g/2oz; 25g dried cherries; 2 tsp shredded fresh ginger; 2 green tea teabags; 1 red skinned apple; 4 tbsp fresh pomegranate seeds; 85g amaranth; 2 tbsp chia seeds; 2 x 150g pots bio plain yogurt or dairy-free alternative

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Amaranth porridge with green tea & ginger compote

Amaranth porridge with green tea & ginger compote

Good Food team

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Serves 2

Easy

Prep: 10 mins

Cook: 25 mins

A star rating of 5 out of 5.1 ratingRate

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The ultimate breakfast for healthy joints - swap oats for an alternative grain in this yogurt porridge, topped with apple and a fruity compote

Gluten-free

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Alternatives

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Açaí smoothie

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Carrot, clementine & pineapple juice

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Ingredients

Nutrition

Units:

MetricUS

For the compote

8 ready-to-eat dried apricots

about 50g/2oz
25g dried cherries
2 tsp shredded fresh ginger
2 green tea

teabags
1 red skinned apple
4 tbsp fresh pomegranate seeds

For the porridge

85g amaranth
2 tbsp chia seeds
2 x 150g pots bio plain yogurt

or dairy-free alternative

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Nutrition: per serving

kcal485
fat12g

low
saturates4g
carbs67g
sugars36g
fibre13g
protein19g
salt0.4g

Method

step 1

The night before having this for breakfast, put the dried apricots and cherries in a pan with the ginger shreds, pour in 350ml water then cover the pan and bring to the boil. Simmer for 10 mins then turn off the heat, add the tea bags and allow to infuse for 2 mins. Remove the bags and squeeze the excess liquid from them back into the pan. Rinse the amaranth in a sieve under a cold running tap to remove the saponins (natural compounds that leave a slightly bitter taste). Tip the amaranth into a small pan, pour in 325ml water, cover and set aside.
step 2

The next morning, bring the pan with the amaranth to the boil, turn down the heat then cover the pan and cook for 10-15 mins until the grains are tender and the liquid has been absorbed. Stir in the chia seeds.
step 3

Stir half the yogurt into the mix to make a porridge consistency and spoon into shallow bowls. Top with the remaining yogurt. Core and slice the apple into the compote and spoon on to the porridge and scatter with the pomegranate seeds.

RECIPE TIPS

DAIRY-FREE SWAP

If you avoid dairy, replace the yogurt for Coyo coconut yogurt.

Recipe from Good Food magazine, March 2015

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