Raspberry Yoghurt Amaranth Breakfast Pudding
Emily Maun ANutr cooked this in an Instagram reel. SeeMeCook wrote it up from the reel as a full recipe and added ingredient weights and nutrition.
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A make-ahead vegan breakfast bowl with cooked amaranth stirred into a smooth raspberry, soy-yoghurt, date and lime mixture. Flax, hemp, fruit and pumpkin seeds add texture and fibre; the source reports about 20 g protein and 19 g fibre per bowl.
- Time
- 40 minutes
Ingredients
Amaranth
- 50 g
- 175 g
Raspberry yoghurt
- 160 g
- 25 g
- 60 g
- 2 g
Everything else
- 7 g
- 10 g
- 9 g
- 35 g
- 3 g
Weights are estimates. Together, the ingredients weigh about 535 g before cooking, which is about 535 g per serving.
Steps
Rinse the amaranth. Put it in a small pot with the water and bring to a boil.
Once boiling, reduce the heat to low-medium, cover the pot, and simmer for about 15 minutes, mixing occasionally, until the water has reduced.
Remove the pot from the heat and leave the amaranth to sit for 10 minutes. Fluff it, then let it cool. If preparing ahead, transfer it to an airtight container and refrigerate for up to 4 days until ready to use.
Add the soy yoghurt, pitted date, frozen raspberries, vanilla extract, and a small squeeze of lime to a high-speed blender. Blend until smooth.
Put the cooled cooked amaranth in a bowl. Add the ground flaxseed and raspberry mixture, then mix well to combine.
Top with hemp seeds, passion fruit, golden kiwi, pumpkin seeds, and additional raspberries. Enjoy.
Notes
The author says the amaranth may be prepared ahead and refrigerated for up to 4 days; the pudding can then be assembled in about 5 minutes. Topping raspberry quantity is unspecified. The stated yield is one breakfast; the author also notes making the amaranth in a four-serving batch.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 518
- Protein
- 21 g
- Carbs
- 73 g
- Fat
- 17 g
- Fiber
- 16 g
Where the calories come from
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