Warm Spiced Amaranth Porridge with Roasted Pears and Ginger Maple Syrup

Ingredients

• •1 cup amaranth
• •2 cups water
• •1 1/2 cups unsweetened almond milk (or other milk of choice)
• •1 teaspoon ground cinnamon
• •1/4 teaspoon ground nutmeg
• •1/4 teaspoon ground cardamom
• •2 pears, halved and cored
• •1 tablespoon olive oil or melted coconut oil
• •2 tablespoons maple syrup
• •1 teaspoon fresh ginger, finely grated
• •1/4 cup chopped nuts (e.g., pecans or almonds), optional for topping
• •Fresh fruits or additional maple syrup, for serving (optional)

Instructions

1. 1

   Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. 2

   Halve and core the pears, then place them cut side up on the baking sheet. Brush with olive oil or melted coconut oil. Roast for 20-25 minutes, or until tender and slightly caramelized.

3. 3

   While the pears are roasting, rinse the amaranth under cold water using a fine mesh sieve.

4. 4

   In a medium saucepan, combine the rinsed amaranth, water, almond milk, ground cinnamon, ground nutmeg, and ground cardamom. Bring to a gentle boil over medium heat.

5. 5

   Reduce the heat to low, cover, and simmer for 20-25 minutes, stirring occasionally, until the amaranth is tender and has absorbed most of the liquid. Add more almond milk if needed to reach your desired consistency.

6. 6

   While the porridge cooks, make the ginger maple syrup: In a small bowl, whisk together the maple syrup and finely grated fresh ginger. Set aside.

7. 7

   Once the amaranth porridge is ready, divide it into bowls and top with the roasted pears.

8. 8

   Drizzle the ginger maple syrup over the porridge and pears. Optionally, garnish with chopped nuts, fresh fruits, or additional maple syrup for extra sweetness.

9. 9

   Serve warm and enjoy this hearty, spiced breakfast.