Amaranth porridge with raspberry chia jam

Step 1

OPTIONAL STEP: Place your porridge bowl inside a warm (75° C / 165° F) oven to warm it up gently.

Step 2

Place rinsed (and ideally soaked for a few hours if you have time*) amaranth in a pot with your plant milk of choice (I used almond milk) or a mixture of plant milk and water. Add winter spices if you wish.

Step 3

Allow the mixture to come to the boil, then cook it, uncovered, on a very low heat, stirring from time to time. It takes about 15 minutes for the porridge to be ready (it resembles polenta or grits once it's cooked).

Step 4

While the porridge is cooking, you may want to roast your nuts and seeds on a dry pan and make quick raspberry jam (see below).

Step 5

Serve in a pre-warmed bowl topped with raspberry jam, roasted nuts and seeds and maple syrup.

Step 6

Mash up thawed raspberries with a fork.

Step 7

Sweeten to taste if you wish.

Step 8

Mix chia seeds in and allow 'the jam' to stand for about 10 minutes so that it has a chance to thicken. Store in an air-tight jar / container in the fridge.