Blueberry & Ginger Amaranth Pudding

Ingredients

• ½ cup uncooked amaranth, rinsed 

• 1/2 cup filtered water

• 1 cup almond milk

• 1 tbsp tahini

• 1 tbsp freshly ground flax seed (I like to do mine in my high-powered blender)

• ½ tsp ground cinnamon

• ½ tsp ground ginger

• ½ cup frozen blueberries

• 2 tbsp coconut yoghurt

• 1 tbsp hemp seeds (optional)

Create

1. Combine amaranth almond milk, water, tahini, flax seeds, cinnamon, and ginger in a small saucepan. Bring the mixture to a boil, once boiled, reduce the heat to low.

2. Cover the saucepan with a lid and let simmer for roughly 25 minutes, or until the amaranth becomes soft, yet some liquid remains. 

3. Remove from heat and let sit for 5 to 10 more minutes for the mixture to thicken slightly. If you like your porridge a little more runny, feel free to add a little more hot water or almond milk to reach your desired consistency. 

4. Divide the mixture into two bowls, top with blueberries, coconut yogurt, and hemp seeds

I love making a double batch of this recipe and portioning it out into glass jars for a nourishing breakfast ‘on the run’, which keeps you sustained until lunchtime. If I have had a big training session in the morning, I will add 1 tbsp per serving of sprouted brown rice protein to help assist muscle recovery and repair.