- TM 31
Ingredients
PUMPKIN AMARANTH PORRIDGE
- 100g butternut pumpkin, peeled & cubed
- 100g amaranth grain
- 250g coconut cream/milk
- 1/2 vanilla bean, or 1 tsp vanilla extract
- 1 small piece fresh tumeric, optional
- 1 piece fresh ginger
- 2 cloves whole
- 4 heaped teaspoons ground cinnamon
- drizzles of honey, or coconut nectar or other chosen sweetner
Accessories you need
-
Spatula TM5/TM6
Share your activity
I'm cooking this todayRecipe's preparation
Place Amaranth into a bowl & cover with water to soak over night.
The next morning place pumpkin, vanilla bean, ginger, tumeric, cinnamon & cloves into the TM bowl & chop 10 secs speed 10, scape down the sides of the bowl, add the coconut cream & blitz for 30 secs speed 10. Scrape down the bowl & add the strained & rinsed amaranth.
Cook for 15mins, 90 degrees
"Counter-clockwise operation" speed 1. Serve drizzled with honey & sprinkled with shredded coconut & extra coconut milk to taste.
Pumpkin Amaranth Porridge
Tip
The original recipe I have adpated is from Sarah Wilson's I Quit Sugar for Pumpkin Pie Porridge.
You can use dried ginger instead of fresh & I have added the tumeric to the recipe so you could leave it out or use dried tumeric instead.
Thermomix Model
-
Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Sorry that was an error - about the buckwheat not sure what happened!
Cooking from scratch www.arwensthermopics.com
Hi, In the method you say to place buckwheat in the bowl but there is no mention of buckwheat in the ingredients list?? Would love to make it!