Amaranth is my new favourite breakfast, as it tastes like the "Irmik (semolina) Helva" from my country, Turkey. It is a high protein, gluten-free, ancient grain with a lovely nutty taste. When you make it with a bit of plant base or regular milk, it gets a creamy delicious halva taste!The “chai” spices are wonderful digestive, detox spices that add a warming flavor for this season. I discovered this with @lauraplumb ‘s seasonal cleanses and added the pine nuts and pistachios on top to remember the taste of Turkey!Try this and let me know how you like amaranth! You can cook it sweet or savory, and use it like rice-bulgur-quinoa.
1/2cupAmaranth (preferably soaked in 1/2c water the night before. You can add flax seeds and raisins in the same bowl to be soaked with amaranth)
1cupAlmond or another plant based milk
1/2cupWater
1tspGhee
1tspChai spice mix: 1 little piece of cinnamon stick, 2-3 cardamom pods (crushed to get the little black seeds), a pinch of grated nutmeg, 1 cloveground all of them in a spice/coffee grinder
1/4cupRaisins
1tspMaple or date syrup or moulasses
1tspPine nuts and / or pistachios
Instructions
Put ghee in a sauce pan and let it melt, add spices and toast for 1-2 minutes
Add amaranth, raisins, milk and water in a saucepan. Bring to a boil
Reduce heat, cover and simmer for 15 minutes or until the grains are fluffy and the water is absorbed
Meanwhile toast pine nuts and pistachios in a small pan until they are lightly browned
Serve the porridge with nuts and drizzle of a date / maple syrup