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.