Good Food Friday: Sarah Britton’s Pumpkin Pie Amaranth Porridge

We all love Sarah Britton.  This beauty of a woman hasn’t let her guard down at all since becoming a mum – so it seems!  This recipe is proof.  If you haven’t met Sarah before, you must introduce yourself here and here.  This recipe will blow ya hot pants off today. Yum, yum and triple yum!

Pumpkin Pie Amaranth Porridge

Serves 2


½ cup amaranth, soaked if possible (minimum 8 hours)

1 cup coconut milk, or water (you may need more if using un-soaked grains)

1/3 cup pumpkin puree (preferably fresh, or canned)

pinch of sea salt

pinch of: cinnamon, ginger, nutmeg, clove (or substitute all with pumpkin pie spice)

1/3 vanilla bean pod

maple syrup to taste

1/3 cup coconut flakes, toasted



1. Soak amaranth for as long as possible, 8 hours minimum, 24 hours is optimal.

2. Drain and rinse amaranth. Combine with coconut milk, pumpkin puree, sea salt, spices, and vanilla bean (seeds scraped, and empty bean pod). Bring to a boil, reduce to simmer, stirring often to prevent scorching on the bottom. Simmer on lowest heat for 15 minutes with the lid on (watch to see if liquid level becomes too low. If so, add a little extra coconut milk or water) Turn heat off, and let sit for 10 minutes with the lid on to thicken.

3. Sweeten with maple syrup to taste (1-2 tablespoons). Serve. Drizzle with coconut milk, sprinkle with coconut flakes.


Photo courtesy of My New Roots

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