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| Cook Time | 25 minutes |
| Passive Time | 8 hours |
| Servings |
servings
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Ingredients
- 1/2 cup amaranth , soaked if possible
- 1 cup coconut milk , or water (you made need to use more if using un-soaked grains)
- 1/3 cup pumpkin puree , preferably fresh, or canned
- Pinch of sea salt
- Pinch of cinnamon, ginger, nutmeg clove or substitute all with pumpkin pie spice
- 1/3 pod vanilla bean , seeds scraped (empty bean pod)
- 1-2 tablespoons maple syrup , to taste
- 1/3 cup coconut flakes , toasted
Ingredients
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Instructions
- Soak amaranth for as long as possible, 8 hours minimum, 24 hours is optimal.
- Drain and rinse amaranth and transfer to a small pot. Combine with coconut milk, pumpkin puree, sea salt, spices, and vanilla bean pod.
- Bring to a boil, then reduce to a simmer, stirring often to prevent scorching on the bottom. Simmer on lowest heat for 15 minutes with the lid on (watch to see if liquid level becomes too low. If so, add a little extra coconut milk or water).
- Turn heat off and let simmer for 10 minutes with the lid on to thicken.
- Remove vanilla bean pod. Sweeten with maple syrup to taste (1-2 tablespoons). Divide between two bowls, drizzle with coconut milk, sprinkle with coconut flakes and serve.
Recipe Notes
Recipe from http://mynewroots.blogspot.com/2012/02/pumpkin-pie-amaranth-porridge.html