Amaranth porridge and orange-roasted apples

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Jesse and Jamie Friedberg are a duet in perfect harmony. Twins, best friends and business partners, they regularly serve up wholesome and healthy foods using pure organic ingredients and an abundance of seeds and legumes. Try this delicious breakfast.

Amaranth porridge and orange-roasted apples
(4 to 6 servings)


  • 6 small apples (we like the Honeycrunch variety)
  • 1 orange
  • 2 tablespoons pure maple or agave syrup
  • 1 tablespoon cold-pressed coconut oil, melted
  • Cinnamon powder

Amaranth porridge

  • 1 ½ cups amaranth seeds (soaked in water for 8 hours or more)
  • 3 cups fresh unsweetened nut milk (we usually use almond)
  • 2 tablespoons pure maple or agave syrup
  • 1 teaspoon vanilla powder
  • A pinch of sea salt
  • Coconut flakes
  • Pistachios (unsalted and crushed)

Preheat the oven to 200 °C / 390 °F. Halve the apples and, in a small bowl, combine the juice of the orange with the syrup and coconut oil. Place the apples on a baking tray and brush them with the orange-maple mix. Dust with cinnamon and roast for 20-25 minutes until they begin to golden.

Place the soaked amaranth, nut milk, vanilla and a pinch of sea salt into a saucepan. Bring to the boil and then reduce to a simmer, stirring constantly, for 4 to 5 minutes.

The porridge can be eaten as is, or whizzed in your blender for a creamier finish. To serve, top with the roasted apples, coconut flakes and crushed pistachios.

Photographs Greg Cox/

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