Amaranth porridge (from Hemsley and Hemsley)

Ancient food of the Aztecs and Mayans of Central America and grown for it’s seeds and leaves. One plant produces up to 60,000 seeds. It’s actually a herb not a grain and it’s seeds consist of 15 to 18% protein high in both amino acids lysine and methionine.  If combined with grains such as wheat, rice or barley this dish will provide a complete and well absorbed protein. One cup provides 60% of an adult’s protein requirement in a very digestible form.  It out performs whole wheat in protein, fibre, healthy fat and micronutrient content. It contains significant levels of iron, calcium and magnesium as being an excellent source of B vitamins, manganese, zinc and potassium


250g amaranth – soaked overnight in double the quantity of water and 1 tblsp ACV or lemon juice.

1 tin full fat coconut milk

2 tbsp maple syrup or raw honey

sea salt

Toppings: nuts, seeds, yoghurt and fresh or dried fruit (reduce syrup if using fruit)


  1. Drain the amaranth and place in a large saucepan with the coconut milk and a pinch of salt, cover with a lid and bring to the boil. Stir and reduce to a simmer with the lid on, stirring every 5-10 minutes. Watch it doesn’t catch on the bottom.
  2. After 20 minutes, the amaranth should be cooked. Add a little more liquid if you need to or carry on simmering, lid off, to thicken it.
  3. Take off the heat and add maple syrup or drizzle with honey.
  4. Sprinkle with toppings and serve.


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