Creamy non-dairy yogurt offers not just some gut-friendly probiotics, but nicely complements the hearty grains in this warming, spiced breakfast bowl from the Smart Plants cookbook.
What you need:
½ cup amaranth
2 cups water
2 cups frozen mixed berries (such as strawberries, blueberries, and blackberries)
2 tablespoons maple syrup
⅛ teaspoon ground cinnamon
½ cup vanilla vegan yogurt, unsweetened
½ teaspoon almond extract
2 tablespoons slivered almonds
What you do:
- In a small pot, mix together amaranth and water and place over high heat. Bring to a boil, and then reduce heat to low. Let mixture simmer gently 15 minutes, uncovered, stirring frequently during last few minutes of cooking, until amaranth is chewy and tender and a thick porridge has formed.
- In a separate small pan over low heat, place berries and cook 3 minutes, until fruit has completely defrosted and is juicy. Remove from heat and stir in maple syrup and cinnamon. Cover pan to keep berry mixture warm. In a bowl, whisk yogurt and almond extract.
- Into two serving bowls, divide amaranth porridge and swirl in yogurt mixture and berry mixture. Top with almonds and serve warm.
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