Amaranth milk porridge with peaches and almonds

Ingredients

For 1 serving

• Amaranth45 g
• Reduced-fat milk250 ml
• Peach1
• Almonds10 g
• Honey1 teaspoon

Contains: lactose, nuts,

In season: June – September

Method

1. Rinse the amaranth in a very fine sieve under cold water: the grains are tiny and would slip through an ordinary one.
2. Put it in a small pan with the milk, bring to the boil over medium heat, then lower to low heat, cover and cook for 20 minutes, stirring now and then, until the grains are tender and the texture creamy.
3. Meanwhile, wash the peach, remove the stone and cut it into roughly 1 cm cubes.
4. Toast the almonds in a small dry pan over medium heat for 2–3 minutes, until golden and fragrant, then chop them roughly.
5. Pour the amaranth into a bowl and serve with the peach, almonds and a drizzle of honey.