Amaranth Porridge

Method

The night before rinse the amaranth in a sieve under cold water (this helps to remove saponins, a natural compound that leaves a bitter taste). Cover with 160ml of water in a pot and set aside
The next morning, bring the pot with the amaranth to the boil, turn down the heat and cook for 10-15 minutes or until the grains are tender and the liquid has been absorbed
Stir in chia seeds, chopped walnuts, chopped apple, cinnamon and Fibremax™
Serve in a bowl with yoghurt and sliced strawberries

*Note: The nutritional information for this recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.