Calories
243 kcal
Protein
3 g
Fat
3 g
Carbohydrates
57 g
Rinse the amaranth under the running water. Mix the 8.45 oz. of amaranth, 8.45 fl. oz. of oat milk, 4.20 fl. oz. of water, 2 tablespoons of almond oil and a teaspoon of gingerbread spice mix in a saucepan, bring the mixture to a boil and cook over medium heat for about 12-15 minutes, stirring occasionally until the amaranth absorbs the liquid.
In the meantime, wash the small piece of fresh ginger, peel and finely chop. Then wash the apple, peel and cut it into small pieces.
Heat the coconut oil in a small saucepan, add the chopped ginger and apple, sprinkle with cinnamon, and cardamon, and simmer for about 5 minutes. At the end add the raisins.
Before serving, divide the porridge into bowls and top each serving with some steamed apple, roasted almonds, and enjoy while the porridge is still warm.
Try experimenting with different milks for your porridge, such as almond or coconut.
Bon Appetit!
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