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Chocolate amaranth porridge with raspberries

Gluten-free amaranth cooked with cocoa and topped with fresh raspberries.

  • 25 min
  • 1 serving
  • Vegan
  • International cuisine
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Chocolate amaranth porridge with raspberries

Per serving

Calories
367 kcal
Protein
15.2 g
Carbohydrates
52.6 g
Fat
12.4 g

Values computed from the ingredients with USDA FoodData Central and the CREA tables.

Ingredients

For 1 serving

  • Amaranth50 g
  • Soy milk200 ml
  • Unsweetened cocoa powder1 teaspoon
  • Raspberries80 g
  • Maple syrup1 teaspoon
  • Hazelnuts8 g

Contains: nuts, soy,

In season: June – September

Method

  1. Rinse the amaranth in a fine sieve, put it in a small pan with the soya drink and bring to the boil over medium heat.
  2. Lower the heat, cover and cook for 20 minutes, stirring now and then, until the grains are tender and the porridge thick and creamy; add a splash of water if it sticks.
  3. Turn off the heat and stir in the unsweetened cocoa powder and maple syrup until evenly coloured.
  4. Meanwhile gently rinse the raspberries and roughly chop the hazelnuts.
  5. Spoon the porridge into a bowl and top with the raspberries and hazelnuts.

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