Ingredients:
- 200g roasted hazelnuts
- 6 tablespoons of amaranth *
- 1 hard pear
- cardamom
- 1 tablespoon good quality Polish honey
- 25 g butter
- salt
- In the evening prepare the plant milk. Put aside a handful of nuts, the rest of them put to 600 g of filtered water. Close tightly in a plastic box and store overnight in the refrigerator. In the morning blend everything in a jug blender for 3 minutes. Pour the liquid through a linen cloth or gauze, squeezing the whole “milk” from the “pulp” **.
- Pour water 2 cm above the amaranth level, add salt, boil for 20 minutes and drain off on a fine sieve. Then pour the hazelnut milk (the same amount as water), add cardamom and simmer until it absorbs all the liquid – approx. 10 minutes ***.
- In the meantime, wash the pear. Cut into thick cubes, getting rid of the core. Don’t peel it, if not necessary – you need the valuable fiber and pectin. Warm up butter in a saucepan over medium heat and fry the pear, without stirring too often until brown. Remove from the heat, add a spoonful of honey (or xylitol – vegan option), and mix gently.
- Serve amaranth with pears, topped with hazelnuts, which you left aside the previous night. Enjoy your tasty weekend breakfast!
* I usually cook more for myself. Cooking is quite time-consuming, and pre-cooked porridge can be safely stored for up to 3 days in the refrigerator and reheated for breakfast with milk, vegetable or fruit juice, which takes only fifteen minutes.
** There will be much more milk than what is needed, but I think it makes no sense to make less – you can use it for your next breakfast or vegan pastries.
*** I am for cooking amaranth as long as possible – I think that the more cooked and sticky, the tastier.
Recipe: Magdalena Święciaszek, photos: USTA Magazine.
