Strawberry Amaranth Porridge with Cardamom

Strawberry Amaranth Porridge with Cardamom

Total: 20 mins, Yield: 2 to 4

Ingredients:

• 1 cup amaranth—soaked overnight, rinsed, and drained through a very fine mesh

• 2 cups unsweetened almond or coconut milk

• 2 tablespoons coconut sugar

• ½ vanilla bean, split open, seeds scraped

• ½ teaspoon freshly ground cardamom, from about 3 to 4 pods

• ½ teaspoon salt

• ½ teaspoon cinnamon (optional)

• 1/8 teaspoon nutmeg (optional)

• 1 cup Strawberry Margarita Preserves

Directions:

1. Combine all of the ingredients for the porridge, except Strawberry Margarita Preserves, (vanilla pod included) in a medium saucepan. Bring to a boil, lower the heat, and simmer, covered, for 15 minutes.

2. Warm the Strawberry Margarita Preserves.

3. Mix the porridge and Strawberry Margarita Preserves together. Add a few splashes of coconut milk if desired and sprinkle with poppy seeds.