Creamy Caramel Amaranth Porridge with Blueberry Compote

Steps

1. 1

   Rinse the amaranth. Combine it with the water in a pot and bring to a boil.

2. 2

   Reduce the heat to low-medium, cover, and simmer for about 15 minutes, stirring occasionally, until the water has been absorbed.

   Start 15-minute timer
3. 3

   Leave the amaranth covered for 10 minutes. Cool it, then store it in an airtight container in the refrigerator until ready to use; it can be stored for 5–7 days.

   Start 10-minute timer
4. 4

   Put the frozen blueberries in a small pot over medium heat and cook for 3–4 minutes, until softened.

   Start 4-minute timer
5. 5

   Mash the softened blueberries, then remove the pot from the heat.

6. 6

   Mix the lemon juice through the blueberries and set the compote aside.

7. 7

   Blend the soy milk, banana, dates, vanilla extract, ground cinnamon, and salt until smooth.

8. 8

   Put the prepared amaranth in a pan and add the blended milk mixture and ground flaxseed.

9. 9

   Heat through for 3–4 minutes, until hot and thickened. Add a splash more soy milk if needed.

   Start 4-minute timer
10. 10

    Serve the porridge topped with blueberry compote, soy yogurt, cashew butter, hemp seeds, and a pinch of cinnamon.