INGREDIENTS
1 cup amaranth, soaked overnight, drained and rinsed well
1 14-oz. can coconut milk
1 cup water
1 cup pumpkin puree, plus more to finish
2 cinnamon sticks
1 Tbsp. fresh ginger, chopped
1 tsp. whole cloves
1 tsp. vanilla extract
½ tsp. cardamom powder
¼ tsp. nutmeg
½ tsp. sea salt
Toppings like chopped pecans, shredded coconut, pumpkin seeds, raisins, cacao nibs, honey or maple syrup (optional)
PREPARATION
• In a large saucepan, bring the amaranth, coconut milk, water, 1 cup pumpkin puree, cinnamon sticks, ginger, cloves, vanilla extract, cardamom powder, nutmeg and salt to a boil over high heat, stirring 2 minutes. Reduce the heat to low, cover, and simmer 20 minutes, stirring occasionally and more frequently in the last 5 minutes of cooking. Remove from heat and let sit, covered, 10 to 15 minutes to thicken.
• Divide the porridge evenly between bowls. Stir in a dollop of pumpkin puree to taste and garnish with toppings, if desired.
This article appears in October 2014.