October 16, 2014

Cacao & Cardamom Amaranth Pudding


Today, I’d like to introduce you to amaranth. This tiny seed was very well known by the Aztecs who cultivated it and ate it thousands of years ago. Like its cousin quinoa, it is a gluten-free seed with very interesting nutritional value, such as being very rich in protein and calcium.


Amaranth can be eaten as replacement for grains in soups, stews, porridge, or as a side. Here I’ve prepared it in a super creamy and chocolaty pudding. You can even have it for breakfast. Yes, you’ve read well, pudding for breakfast! If you’re not a banana fan, you could of course leave it out, but I find that it adds extra creaminess. We had it warm (my favourite option) and cold, and topped it up with coconut shavings and pomegranate seeds. Pomegranates are in full season at the moment and I cannot get enough of them. We saw a tree laden with them in our neighbourhood, and maybe, maybe, one day I’ll dare ask its owners whether they wouldn’t mind me picking a couple…


Weekend is nearly here… Have a lovely rest of the week and don’t forget to try this amazing amaranth pudding ;)


Cacao & Cardamom Amaranth Pudding – serves 4
•250g amaranth, soaked overnight, if possible
•2tbsp maple syrup
•1/2tsp ground cardamom
•2tbsp raw cacao powder
•1 banana, mashed
•Seeds from 1 pomegranate
•Coconut shavings

1.Place the amaranth in a saucepan with 2½ times its volume of water. Bring to the boil, cover and leave to cook for about 20-30min, until all the liquid is absorbed.
2.Take off the heat. Add the maple syrup, ground cardamom, cacao powder and banana and mix well.
3.Spoon into small bowls or ramequins and top up with pomegranate seeds and coconut shavings. Serve.

Dessert d’Amarante au Cacao et Cardamome – pour 4 personnes
•250g d’amarante, trempée pendant une nuit, si possible
•2cs de sirop d’érable
•1/2cc de cardamome moulue
•2cs de poudre de cacao cru
•1 banane, écrasée
•Graines d’une grenade
•Copeaux de noix de coco

1.Mettre l’amarante dans une casserole avec 2½ son volume d’eau. Porter à ébullition, couvrir et laisser cuire environ 20-30min, jusqu'à ce que tout le liquide soit absorbé.
2.Retirer du feu. Ajouter le sirop d’érable, la cardamome, la poudre de cacao et la banane et bien mélanger.
3.Transférer dans des petits bols ou ramequins et parsemer de graines de grenade et de copeaux de noix de coco. Servir.


2 comments:

Azu said...

Mmm! love amaranth, it is such a versatile seed. This pudding look delicious!

food moods said...

Thanks for stopping by ;)

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