Amaranth Porridge

Ingredients

• 50 g amaranth
• 100 ml water
• 200 ml milk (1.5% fat)
• 1 pinch salt
• 1 tsp maple syrup
• 1 large pear
• 0.5 tsp cinnamon
• 1 tsp ground ginger
• 1 tsp ground cloves
• 50 g Greek yogurt (10% fat)
• 1 small handful walnuts

Instructions

1. 1.

   Wash the amaranth in a fine sieve and let it drain briefly. Add milk, water, and salt to a pot and bring to a boil over medium heat.

2. 2.

   After boiling, simmer on low heat for 25 minutes until the amaranth is tender; there should still be some liquid left. Remove from heat and let stand for 10 minutes, then stir in the remaining spices.

3. 3.

   While the porridge rests, toast the walnuts with 1 tsp maple syrup in a dry pan over medium heat for about 6–7 minutes, then cool them down.

4. 4.

   Wash the pear, pat it dry, and cut into small pieces. Sauté the pears with the remaining maple syrup in a pan until they soften. Mix them into the amaranth and transfer to a bowl.

5. 5.

   Serve the warm amaranth porridge topped with the roasted walnuts and finished with a drizzle of maple syrup.