Recipe – Amaranth Porridge With Coconut, Dates, And Hazelnuts

Recipe from the book 90% Healthy by Sharon Bar-Gil
Photography: Nimrod Sonders
Styling: Oria Geva

Amaranth, a relative of quinoa, is a tiny and not very well-known seed. It is gluten-free and easy to digest, and its nutritive profile is impressive. A cup of cooked amaranth contains 9g protein, 5g fibre, 120mg calcium, and plenty of iron, folic acid, and magnesium.  

It is easy to roast nuts, and home roasting does not harm their nutritive value. To roast the nuts, spread them in a heatproof dish and bake in a preheated 160C/Gas 3 oven for about 7 minutes or until the skin of the nuts darkens and the nuts are golden. 

Ingredients for the Amaranth Porridge With Coconut, Dates, And Hazelnuts

• 1 cup amaranth 

• 2 cups water

• 2 cups coconut milk 

• 4 dates, stoned and chopped

• Pinch sea salt

• 2 tsp vanilla extract 

• To serve:

• ¼ cup desiccated coconut

• ¼ cup roasted and chopped hazelnuts

Instructions

• Place the amaranth in a saucepan with water, coconut milk, dates, and salt. Bring to a boil, cover, and reduce the heat. Cook for about 30 minutes, until most of the liquid is absorbed and a soft porridge forms. 

• Remove from the heat and stir in the vanilla extract. Taste and add more salt and chopped dates if needed.

• Pour into serving bowls. Mix the coconut with the nuts and sprinkle one tbsp over each bowl. Serve hot.

• Serve the porridge with roasted hazelnuts, to add crunch and flavour. 

Notes

• The amaranth porridge with coconut, dates, and hazelnuts will last for up to 2 days when stored in a closed container in the fridge.

• Roasted nuts may be kept in the deep freeze for 2-3 weeks, and it is advisable to eat them with their skins, which also contain plenty of healthy components.  

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