This porridge flavor is based off one of my favorite tea flavors – caramel chai!! I don’t know how I haven’t thought of this flavor before, it seems so obvious to combine two of my favorite porridge flavors in one. This turned out rich and sweet with a slight spice from the ginger, a perfect combination!!
You will need:
4 tbsp (or 1/4 cup) dry, unpopped Amaranth
1 cup water
1 tsp chia seeds
1 soaked, pitted medjool date, chopped into fine pieces
1 tsp maca powder
1/4 tsp cinnamon
1/4 tsp ginger
1/8 tsp nutmeg
1/3 cup egg whites
1/2 tsp vanilla extract
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. Soak, pit and chop your date into fine pieces.
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. They will soak up some of the water while it cooks. Add your mashed banana and date pieces and stir again. Add the maca powder, cinnamon, ginger, and nutmeg and stir again until combined.
Add your egg whites and turn down the heat to medium, or medium low. Stir the porridge continuously to incorporate the egg whites, which helps make it super creamy and fluffy. In the last couple minutes of cooking, add the vanilla extract. This helps maintain the vanilla flavor.
Continue to stir until the egg whites cook and the porridge has thickened. Pour into a bowl and top with whatever you like – I used the rest of the banana, pistachios, white mulberries, blueberries and peanut butter.