Banana-Pecan Amaranth Porridge
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Prep Time
5 mins
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Cook Time
25 mins
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Servings
2 filling servings
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Course
Breakfast
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Cuisine
International
Banana-Pecan Amaranth Porridge
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A hearty, whole-grain porridge using amaranth and milk (easily vegan with non-dairy milk). Top with the bananas or try your own topping with whatever seasonal fruit you have on hand.
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Ingredients
Amaranth
- 1 cup amaranth uncooked
- 1 ½ cups milk whole or non-dairy
- 1 ½ cups water
- Pinch salt if using unsalted butter
Bananas
- 3 tablespoons butter
- 2 banana just-ripe
- 2 tablespoons muscovado sugar or brown sugar
- Pinch salt
Topping
- cinnamon for topping
- cream for topping
- ¼ cup pecan toasted, pieces
Instructions
- Heat a pot over medium-low heat. Add the amaranth and toast for about a minute. Any longer and you risk the amaranth starting to pop (a fun activity but not what we’re going for in this recipe).
- Add in the milk, water, and salt. Bring to a boil and let simmer for about 25 minutes or more, stirring occasionally. It will look like the porridge isn’t thickening but it will happen quick towards the end.
- While the porridge is cooking, melt the butter in a small skillet over medium-low. Cut the banana into ¼” to 1/2 “ thick slices and place in the pan with the melted butter. Cook for a minute or so. Add in the sugar and a pinch of salt. Continue to cook until the sugar begins to caramelize the bananas, about 2 minutes or so. You want the bananas to cook just long enough to be soft but not lose their shape.
- Once the porridge and bananas are done, assemble the bowls. Divide the amaranth into two bowls and top with bananas, a sprinkle of cinnamon, cream, and a sprinkle of toasted pecans.
Notes
- NOTES
- I like to toast my pecans in the pan before I make the bananas. Simple add to the heated pan and shake until fragrant and starting to darken slightly. Remove from the pan and return to heat for the bananas.
- A little amaranth goes a long way. The serving size for amaranth is ¼ cup dry but I tend to eat a sizable breakfast.
- The old recipe called for soaking and while there are schools of thought that this is a must for every grain, legume, nut, and seed. I prefer the flavor of amaranth that has been toasted (which isn’t really feasible unless you soak, dry, then toast- a process I’ve yet to master timing for).
- I like to toast my pecans in the pan before I make the bananas. Simple add to the heated pan and shake until fragrant and starting to darken slightly. Remove from the pan and return to heat for the bananas.
- A little amaranth goes a long way. The serving size for amaranth is ¼ cup dry but I tend to eat a sizable breakfast.
- The old recipe called for soaking and while there are schools of thought that this is a must for every grain, legume, nut, and seed. I prefer the flavor of amaranth that has been toasted (which isn’t really feasible unless you soak, dry, then toast- a process I’ve yet to master timing for).
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