Spiced Gingerbread Popped Amaranth Porridge

Gingerbread is one of my favorite holiday treats! This breakfast combines a spicy kick from the ginger and molasses with sweet banana and figs, and peanut butter adds a perfect richness to top it all off!



Serves 1

You will need:

• 3-4 tbsp dry, unpopped Amaranth 
• 1 cup water
• 1 banana
• 1/3 cup egg whites
• 1 tsp chia seeds
• 1 tsp blackstrap molasses
• 1/2 tsp ginger
• 1-2 tsp maca powder (optional but highly recommended)
• 1 tsp vanilla extract

Directions:

To pop your amaranth, heat a large sauce pan that has a lid over high heat so the bottom becomes extremely hot. You'll know the pan is hot enough when a few drops of water dance around the bottom. 

Using one tablespoon at a time, pour your amaranth into the pan and immediately cover with the lid. Shake the amaranth around the pan, and it will begin to pop. It's important that you pour the amaranth into a bowl as soon as it finishes popping, because it will start to burn if you leave it in the pan. Repeat with 3 more tablespoons of the amaranth.

Cut your banana in half and mash one half completely into a puree. Place the water in a small sauce pan and turn on the heat to medium high. Once the water is warm but not boiling, pour in the popped amaranth. Stir with a fork until all the grains soak up water. Next, add your chia seeds, molasses, ginger, maca powder and vanilla extract, and stir to combine. Add your mashed banana and stir again. Add your egg whites and turn down the heat to medium low. Stir the porridge continuously to incorporate the egg whites, which helps make it super creamy and fluffy.

Pour into a bowl and top with whatever you like! I highly suggest dried figs or white mulberries, as well as peanut butter! Cacao nibs would be a great addition as well.

Enjoy! :)