As peanut butter’s #1 fan, I cannot even describe to you how unbelievable this bowl of porridge was. Rich, gooey, peanut buttery perfection!!
You will need:
4 tbsp (or 1/4 cup) dry, unpopped Amaranth
1 – 1.25 cups water
1/3 cup egg whites
1 tsp chia seeds
1 tbsp peanut butter
can also use 2 tbsp PB2 (peanut flour)
To pop your amaranth, heat a large sauce pan that has a clear 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. They will soak up some of the water while it cooks. Add your mashed banana and stir again. (If you’re using PB2, add it now and stir to combine. If you’re using regular peanut butter, add it after the egg whites, when the porridge is almost done cooking.) 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. If you’re using real peanut butter, add it in during the last minute of cooking and stir to combine.
Pour into a bowl and top with the rest of your banana, more peanut butter and anything else you like!