Hey there :)
Well I know it’s getting warmer and stuff, buuut I wanted some porridge. Well aware porridge is meant for colder days and we are about to leave them behind. I still wanted it. And I got it. Yep. Man, am I a rebel. A rebel with porridge and some awesome ooey-gooey banana syrup. Almost like this banana-foster-thingy. I think. Never had banana foster to be accurate.
I think this would be perfect for cold snowy days. Without question. But I also liked on this not-so-cold and actually quite sunny day. Still good. Heh. Boy, it feels good being a rebel ;)
And as a rebel does some thinking ahead (wow, I am even a smart cookie… what a catch), I did some amaranth soaking the night before. This is by far not crucial, so skipping the step is not a problem. It just helps unleashing the full potential nutrition of the amaranth and it will reduce cooking time. So you can have your breakfast earlier. Yipiyahyeah.
Recipe Amaranth Porridge with Banana syrup
prep time: 20-25 minutes +++ serves: 2
for the porridge
- ½ Cup / 120g amaranth groats
- ½ Cup / 125 ml water
- ½ Cup / 125 ml light coconut milk (or preferred milk) + ¼ Cup / 60ml more to thin out as needed
- 1 Tbsp. maple syrup
- 1 tsp. vanilla extract
- pinch of salt
for the banana syrup
- ¼ Cup / 35g walnuts, crushed
- 3 bananas
- 2 Tbsp. coconut oil
- 1 Tbsp. maple syrup
- 1 tsp. cacao powder
- 1 tsp. cinnamon powder
The night before making this, soak the amaranth in water and set aside (this can be skipped, but it will shorten the cooking time and improve nutrition)
In the morning, wash and rinse the amaranth. Place it in a pot and add the water, ½ Cup of the coconut milk, maple syrup, vanilla extract and salt. Give it a good stir and heat over medium-high until it comes to a light simmer. Leave it to simmer for about 15-20 minutes. Add more milk if needed to thin out or until you get the creaminess you desire.
In the meantime cut the bananas into 1-2cm slices. Place a pan over medium high heat and add the crushed walnuts. Roast for about 2 minutes. Then add the coconut oil, maple syrup, cacao powder, and cinnamon. Stir together and then add the banana slices and stir again. Cook the bananas on medium heat for about 2-3 minutes until they are soft, making sure they get all soaked in the syrup from all sides and darken nicely.
Stir about half of the banana mixture into the ready porridge. Divide between to bowls and top with the rest of the banana syrup.