Recipes
Banana Porridge Recipe
Prep Time | 5 minutes |
Cook Time | 25 minutes |
Servings |
MetricUS Imperial
|
Ingredients
- ½ cup amaranth soaked overnight
- 1 cup Water
- ⅛ teaspoon Salt
- ¼ cup pecan pieces
- 1 tablespoon walnut oil
- 1 tablespoons maple syrup
- ½ teaspoon cinnamon
- 2 bananas
- Milk (whole almond, or coconut), to serve
Ingredients
|
|
Instructions
- Drain and rinse amaranth.
- Combine with one cup water and salt.
- Bring amaranth to a boil, and reduce to a simmer (all the way to low.)
- Cover and let simmer for 15 minutes.
- Remove from heat and let sit for 10 more minutes to thicken amaranth.
- Add a bit of milk/water to thin the texture out if desired.
- Add pecans to a dry skillet and toast over medium-low heat, stir often. Toast until fragrant, 2-3 minutes. Remove from skillet and set aside.
- Heat walnut oil, maple syrup, and cinnamon over medium-low heat.
- Cut bananas in ½" slices and add to skillet, cook until bananas are extremely tender and maple syrup has absorbed into the slices.
- To serve, stir together ¾ of the bananas and amaranth. Pour into bowls and top with remaining bananas, pecans, and a drizzle of milk.