Amaranth Porridge with Stewed Rhubarb
Prep time
Cook time
Total time
Hazel & Cacao:
Recipe type: Breakfast
Serves: 2-3
  • 1½ cups amaranth flakes
  • 1 grated apple
  • 2 TBSP ground flax seeds
  • 2 TBSP ground pumpkin seeds
  • pinch cinnamon
  • vanilla
  • 3 TBSP maple syrup
  • 2 cups almond milk
  • 6 cups chopped rhubarb
  • 1 cup of coconut sugar
  • 2 TBSP water
  • pinch cinnamon
  1. Begin by making the stewed rhubarb. Cut rhubarb stems and place in a saucepan with all other ingredients. Simmer on low heat for about 15 minutes until the sugar has dissolved and the rhubarb has broken down and turned into a thick sauce. It makes a large batch so allow to cool and store the leftovers in the freezer for other recipes.
  2. For the porridge, grate the apple and combine all the ingredients in a saucepan and simmer until thick and creamy. About 5 minutes.
  3. Serve with a swirl of stewed rhubarb and extra fruit of choice. Also nice served with nut butter and crushed nuts.
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