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Amaranth porridge
with envy™ apples and caramelized currants

An alternative breakfast

Amaranth is a pseudo cereal grain rich in fibers, proteins and mineral salts such as iron and calcium. It is easily digestible and ideal for a healthy snack or rich breakfast.
45 min.


for 4 persons

100 g amaranth
400 ml water
150 g fresh currants
2 envy™ apples
2 cups of plain yoghurt
50 g honey
Warm milk (about 600 ml for 4 bowls)
Print recipe


Rinse amaranth under running water (if the amaranth has to be soaked, do so for about 12 hours) and toast for a few minutes in a non-stick pan. Then put aside and let cool. Fill water into a pot, add amaranth and cook at low heat for about 35-40 minutes (this is the cooking time for amaranth that is not soaked; soaked amaranth needs much less time) or until all the liquid is absorbed.
If your amaranth is not tender even though the liquid is completely absorbed after this time, add boiling water and cook until tender. Wash and dry apples, remove the core and cut into thin slices. Wash currants in the meantime and put them in a non-stick pan with honey.
Caramelize for a few minutes and remove from cooker, as red juice begins to form. Heat milk. Put the amaranth into the bowls and add warm milk (quantity to taste), yoghurt, caramelized currants and apple slices. Finish with honey and serve warm.

Recipe from Gabila Gerardi


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