Amaranth is a nutrient-rich grain-like combination of herbs and a great gluten free alternative. It contains up to 30 per cent more protein than wheat flour, rice and oats.
Ingredients (serves 4)
• 2 cups amaranth seeds, soaked overnight
• 4 tbsp chia seeds
• 500ml coconut milk
• Pinch of sea salt
• Pinch of nutmeg
• Pinch of ground ginger
• Pinch of cinnamon
• 1 vanilla bean, scraped, or 1 tsp vanilla extract
• Rice malt syrup (optional)
• Freshly toasted shredded coconut, to garnish
• 2 fresh figs, quartered
Drain and rinse the amaranth seeds. In a saucepan, combine the amaranth, chia seeds, coconut milk, salt, spices and vanilla. Bring to the boil, then turn the heat to low and allow to simmer gently for 20 to 25 minutes, stirring regularly. Add some water if it’s looking a little dry.
Remove from heat and set aside, covered, for 10 minutes or so. (The longer it stands, the thicker it becomes, but you can always add a little more water or coconut milk if needed.)
Drizzle with a little rice malt syrup, if desired, and garnish with shredded coconut. Serve with the fresh figs.
kJ 2558 | Fat 29.5g | Carb 71.6g | Protein 16.6g
Recipe from Luke and Scott: Clean Living, $29.99, Penguin.