Amaranth porridge with Douceur cocoa

Le porridge d'amarante au cacao Douceur

Delight your taste buds with this delicious recipe proposed by naturopath Marine Constantieux.

This porridge perfectly combines cocoa SWEETNESS with CBD and amaranth.
Amaranth is a pseudo-cereal (like quinoa and buckwheat) rich in complete proteins because it contains the 8 essential amino acids and is also an interesting source of iron. Amaranth is naturally gluten-free and contains soluble and insoluble fibers beneficial for transit and the intestinal microbiota.

Ingredients (for 2 to 3 people):

  • 120 g amaranth
  • 250 g of vegetable milk
  • A few drops of lemon juice
  • 1 persimmon-apple (or another seasonal fruit)
  • 2 tsp orange blossom water
  • 1/2 tsp cinnamon
  • 1 tbsp of SWEET cocoa powder
  • 1 drizzle of maple syrup (optional)
  • 1 tsp of fresh pollen

Preparation steps:

In a bowl, soak the amaranth in water with the lemon juice. Leave to rest for 8 hours at room temperature, for example the day before for the next day. Rinse and drain the amaranth. In a saucepan, bring the amaranth with the vegetable milk and orange blossom water to a low boil. Let reduce over medium heat for 20 to 30 minutes until the vegetable milk is absorbed by the seeds. Meanwhile, peel and quarter the persimmon. Once the porridge is cooked, remove from the heat, add the cinnamon and DOUCEUR cocoa powder. Mix well with a spatula. Pour the porridge into bowls, add a drizzle of maple syrup if necessary. Place the persimmon quarters and sprinkle with fresh pollen. Store in a cool place in an airtight container

Enjoy your food !

What Marine offers is worth the detour, go visit her on her site or on her Instagram account

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