This porridge is packed with nutrients, protein, and deliciousness!
Banana bread has always been one of my favourite things, and this version is totally gluten free and paleo! Melting the bananas first is one of the keys to getting a consistent flavour throughout your banana amaranth porridge.
Using maple syrup and coconut nectar as sweeteners are not only yummy but good for you too! They both have tons of amino acids that are great for the body.
With the toasted nuts and heaps of protein already in amaranth, you're sure to get a great hit of energy to sail throughout your day!
What you'll need:
- 1/2 cup Connect Foods amaranth
- 1 cup water
- 1/4 cup chopped pecans
- 1 Tablespoon Almond oil
- 1 Tablespoon maple syrup
- 1 Tablespoon coconut nectar (or one more Tbsp of maple)
- 1 tsp cinnamon
- 2 bananas, sliced into small pieces
- Non-dairy milk of choice to serve
Rinse and drain amaranth, then boil with 1 cup water for about 15-20 minutes
While the amaranth is cooking, place almond oil and pecans in a medium saucepan. Toast the pecans for a few minutes on medium-low heat until they become fragrant and slightly browned.
Then add maple, coconut nectar, cinnamon, and bananas to the saucepan with pecans. Cook on low heat until bananas have melted into a gooey mixture.
When amaranth is done cooking, remove from heat and allow to sit for a few minutes to thicken. Add a little water if it is too thick.
Serve immediately by folding in banana mixture to amaranth, and leave a little aside for topping your yummy porridge bowls. Pour some almond milk or coconut milk over each serve to taste and serve immediately.
*Connect Foods Organic Amaranth Grain can be found at your nearest Woolworth's