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SugarDoctor Recipe Amaranth Porridge with Mango Whirl
Breakfast

amaranth porridge with mango whirl

Amaranth is a tiny grain that is gluten-free. It is emerging into the forefront among grains because of its remarkable nutrition. It is high in protein, calcium, iron, phosphorous and carotenoids. It has a lovely nutty flavour and is most satisfying. If you can’t get hold of it, amaranth can be substituted with any grain, such as brown rice, quinoa, or rolled oats.

Serves: 4 people

Ingredients

1 cup amaranth

3 cups water

1/4 cup raisins

1 tsp ground cinnamon

1/4 cup almond milk

Flesh from 1 mango, peeled and chopped

Method

Add the amaranth to 2 and 1/2 cups of water and bring to the boil. Then cover and simmer for 20-25 minutes, stirring occasionally to make sure it doesn’t stick to the bottom of the pan. In the last few minutes, stir in the raisins, cinnamon and almond milk. Cook for 3 more minutes and then serve with the mango whirl (see below).

To make the mango whirl, add 1/3 cup water and mango to a saucepan and bring to a boil. Simmer for 10 minutes. Remove from the heat and blend with an immersion blender for 30 seconds until smooth. Spoon on top of the cooked porridge and swirl it in with a spoon.

Andy’s Sugar Safe® Tips

This porridge is so delicious and nutrient-dense that it can serve as a substitute for any meal.