Amaranth is a pseudo grain that looks a bit like mustard seeds refers to the Greek word amarantos, which means “immortal”. It’s gluten- and wheat free and an excellent source of plant based proteins because, unlike most other grains, it contains the essential amino acid lysine. Further it contains a little more fat than other grains, especially linoleic acid (one of the good guys). Amaranth is ideal to make porridge of it because when you cook the grain it gets sticky.
Ingredients (for 2)
1 stalk rhubarb | 3 tbsp maple syrup | juice of 1 orange | 1 vanilla pod
150g amaranth | 4 tbsp unsweetened desiccated coconut
Preheat the oven to 180°C. Cut the rhubarb into 4cm pieces. Place in a bowl with the maple syrup, orange juice and vanilla. Put some baking paper in a ovenproof dish and place the rhubarb on it and pour the juice over it. Roast in the pre-heated oven for approximately 20 minutes until tender and syrupy. In the meantime bring the amaranth with 300ml water to a boil and let cook until the amaranth has absorbed all the water. Remove the rhubarb from heat and allow to cool a bit. Mix the coconut under the amaranth and put in bowls to serve. Smash the strawberries with a fork and add them with the rhubarb also to the bowls. If wanted you can add some extra maple syrup for more sweetness.