Amaranth Power Porridge

Ingredients

• 2 1/2 cups spring water
• A pinch of sea salt
• 1/2 cup amaranth
• 2 burro banana(s)
• 3 pitted dates
• 1/4 cup creamed coconut
• 1 tsp agave syrup
• 1 tsp clove
• 1 tsp ceylon cinnamon
• 1 tbsp sea moss gel

Directions

1. To begin, rinse uncooked amaranth with spring or filtered water, draining the water with a fine-mesh sieve. Repeat this several times or until the water runs clear.
2. Once clean, add the amaranth, 1 1/2 cups of spring water and a pinch of sea salt to a saucepan. Bring the water to a boil, then reduce the heat to a low simmer. Cover the saucepan and let simmer for a further 15-20 minutes or until the amaranth has absorbed all of the water. Remove from heat, leaving the lid off of the pan and let sit for 5-10 minutes.
3. While the amaranth is cooling, cut the burro bananas and dates into small pieces. Add the pieces into another saucepan and caramelise on a low heat, stirring frequently, until burro bananas turn golden brown.
4. Now it’s time to add the cooked amaranth to the pot with the burro bananas and date mixture. Mix the ingredients and add enough spring water to cover the amaranth (about 1/2 - 1 cup).
5. Bring the ingredients to a boil and let simmer on a low heat for 5 minutes, stirring occasionally.
6. Add agave, clove, ceylon cinnamon and sea moss and let cook for 5 more minutes, stirring occasionally. There should still be some liquid left - if too dry, add a few tablespoons spring water.
7. Remove porridge from heat and stir in the creamed coconut. Then let it sit for 5 minutes to absorb the flavours.
8. Pour the mixture into a bowl and serve warm with toppings of your choice. Enjoy!

Optional: Fruit, nut butter and hemp seeds as toppings