I had a craving for amaranth porridge last week and hadn’t made it in a while, so I whipped this up one morning and it was so tasty I had to share it here. It makes use of seasonal pears and pomegranates and its spiced to perfection with cardamon, ginger, nutmeg and cinnamon and tastes just like autumn in a bowl.
If you’re not familiar with Amaranth, you can read the post I wrote a few months back for a Blueberry Amaranth Porridge
Pears are wonderful this time of year. I love how they can be firm and crunchy like apples, yet juicy like a peach at the same time. They’re naturally sweet, yet relatively low on the glycemic index, are a great source of fiber, and a good source of other vitamins and minerals like Vitamin C and K, and copper. Here I’ve cooked them into the porridge and used them raw as a garnish. Best of both worlds.
Spiced Pear Amaranth Porridge
Recipe & Photography by Nissrine @ Harmony à la Carte.
This spiced pear and amaranth porridge is like autumn in a bowl with crunchy, juicy pears, aromatic spices and crunchy pomegranate and pumpkin seeds. It’s a nutritious gluten-free breakfast that will keep you satisfied until lunch and warm you from the inside out.
- 1/2 C Amaranth, Uncooked
- 2 C Filtered Water
- 1/2 Ripe Pear, Sliced into small bite size pieces
- 1/4 Tsp Ground Ginger
- 1/4 Tsp Ground Cardamom
- 1/4 Tsp Ground Cinnamon
- Pinch of Ground Nutmeg
- 2 Tbsp Pomegranate Seeds + more for garnish
- 1 Tbsp Pumpkin Seeds/Pepitas + more for garnish
- Rice Milk, or other plant milk of choice for serving
- Pear Slices for Garnish
- Maple Syrup or Brown Rice Syrup, to taste (optional)
- Thoroughly rinse the amaranth in cold water, using a fine mesh strainer, as per these instructions here (in the post about Blueberry Amaranth Porridge)
- Add amaranth and water to a pot and bring to a boil. Reduce heat and simmer uncovered.
- After about 15 minutes, add the pear pieces and spices and continue to cook for an additional 10 minutes, on low heat, stirring frequently until it thickens. Stir in pomegranate and pumpkin seeds.
- Remove from heat, transfer to bowls and garnish with maple or brown rice syrup, pumpkin and pomegranate seeds and plant milk to taste.