Amaranth porridge with peaches and pea milk

Ingredients

For 1 serving

• Amaranth40 g
• Pea milk250 ml
• Pea protein powder20 g
• Peach150 g
• Vanilla extract1 teaspoon
• Sunflower seeds8 g

In season: June – August

Method

1. Rinse the amaranth in a very fine sieve, as the grains are tiny, and leave it to drain.
2. Put it in a small pan with the pea milk, bring to a gentle boil, cover and cook over low heat for 20–25 minutes, stirring now and then, until the grains are tender and the porridge is thick.
3. Meanwhile toast the sunflower seeds in a dry small pan over medium heat for 2–3 minutes, stirring, until golden and fragrant; wash the peach, remove the stone and cut it into wedges.
4. Off the heat add the vanilla extract and pea protein and stir vigorously until creamy and lump-free.
5. Serve the porridge with the peach wedges and toasted sunflower seeds.