Recipe Review: Simon really enjoyed this dish. I wasn't a huge fan of the amaranth, I thought it had a slightly dirty/earthy taste and smell to it that the other flavours didn't hide.
I'm putting this up as others may enjoy the amaranth or, like me, might experiment with other gluten-free grains or oats.
Cooking time: 25 – 30 minutes plus soaking time Serves: 2 - 3
Preheat oven: Stove top only
- ½ cup amaranth, soaked (minimum 8, optimal 24 hours)
- 1 cup coconut milk (plus extra for serving), or water
- 1/3 cup pumpkin puree (preferably fresh, or canned)
- pinch of sea salt
- pinch of: cinnamon, ginger, nutmeg, clove, all spice (or substitute all with pumpkin pie spice)
- 1/3 vanilla bean pod r vanilla powder
- maple syrup or granulated stevia to taste*
- 1/3 cup coconut flakes, toasted
1. Drain and rinse amaranth.
2. Combine in a medium saucepan with coconut milk, pumpkin puree, sea salt, spices, and vanilla bean (seeds scraped, and the empty bean pod) or vanilla powder.
3. Bring to a boil, reduce to simmer, stirring often to prevent scorching on the bottom. Simmer on lowest heat for 15 minutes with the lid on (watch to see if liquid level becomes too low. If so, add a little extra coconut milk or water)
4. Turn heat off, and let sit for 10 minutes with the lid on to thicken.
5. Sweeten with maple syrup or granulated stevia to taste.
6. Drizzle with coconut milk and sprinkle with coconut flakes.
Other than my dislike of the amaranth I found no suggestions necessary.
*Use maple syrup if you need sugar free only. Use the stevia if you need sugar free and fructose free.