, , , , , , , , , , , , , , , ,

photo copy 3

When a recipe sounds so good and intriguing, there are few lengths i will not go to in order to make it. Thus it was that i got home from a night out on Saturday and at 01.30am, starting preparing for our Sunday brunch. Quiet as a mouse (well, at least i hoped i was) i set to soaking my amaranth and made spiced pumpkin puree.

Why on earth would i be so determined to make a dish you ask? Because said dish involved an ingredient i’d never come across before- and i’m a sucker for new things. Amaranth, the vegan’s best friend. Containing more Calcium than Cow’s milk and full of Protein. Sarah details its properties perfectly so i shall usher you over to her site at My New Roots. Her admiration for Amaranth is really quite contagious and i guess thats why i went to so much effort to recreate the porridge. This seeds deserves respect. Plus, i had a surplus of homemade Coconut Milk so everything just seemed to fall into place.

This is a dish that requires attention, that requires love and effort. But when you create something that is so good for you, that has such complex and interesting flavours, well then you happily give it your all. A perfect weekend porridge. Both Callum and I were involved in its creation- to ensure it didn’t burn, that it was cooked just right. But also, its a dish of love, a dish that has as much to do with the togetherness of the people eating it as to do with the combinations of ingredients. The results are simply a bowl of good looking porridge, but you know that what you are eating is as good for the soul as it is for the body. Can you tell i’m quite enamoured by it?

(Serves 2, Vegan, Gluten- free)

  • 1/2 cup Amaranth, soaked overnight
  • 1 cup Coconut Milk
  • 1/3 cup Pumpkin Puree
  • pinch of Sea Salt
  • 1/2 tablespoon of Nutmeg, Cinnamon, Ginger, Cloves, ground
  • 1/3 vanilla pod
  • 1 tablespoon of Maple Syrup + extra for serving
  • 1/3 cup coconut flakes, toasted
  1. Peel and chop 1/4 of a Pumpkin, boil for 12 minutes or until soft, drain
  2. Either mash well, or blend the pumpkin with the spices and salt and set aside
  3. Drain the amaranth and rinse
  4. In a medium pan, combine the coconut milk, amaranth, vanilla, maple syrup and pumpkin puree, stir well
  5. Bring to the boil and reduce the heat to a low simmer (keep stirring to ensure the bottom doesn’t burn) and cook for 15 minutes
  6. Meanwhile, toast your coconut flakes
  7. When the 15 minutes is up, take the porridge off the heat and cover, leave for 10 minutes to thicken
  8. Serve with an extra splash of coconut milk, a little maple syrup and the coconut flakes

Sit down somewhere comfy, marvel at the beauty of your brunch, take in the amazing array of smells. Eat slowly and enjoy each mouthful!