This porridge is special, because it uses sprouted grain. Now, you might be thinking, what the hell is sprouted?
Sprouted means that the grain has been soaked in water over a period of time. This soaking helps remove the phytic acid that coats the grain. As a chicken has legs, grains have phytic acid. It protects them from intruders. Phytic acid is hard to digest, which explains why some people don’t go so well on grains.
Soaking grains overnight helps remove the phytic acid, making them more digestible and nutritious. A win-win-situation.
It’s easy – just bang them in water and, hey presto, they’re activated, aka sprouted.
For this recipe, I have used amaranth, which is an awesome gluten free grain. It’s yummy, packed full of protein and has a nice nutty taste. Teamed with the creaminess from the milk and gooeyness of the banana, this breaky is a winning combo. I know you are going to love it.
Good For Brunch
Wash the amaranth in a sieve, then place in a bowl and cover with water. Leave to soak overnight, or for 24 hours.
In the morning or when you are ready to dig in, drain the water and place the amaranth in a pot.
Cut the vanilla pod in half and scrape the vanilla into the pot, pour the almond milk and honey on top. Give it a stir and add a small pinch of salt.
Pop the lid on and bring it to a boil, then reduce the heat to let it simmer for 20 minutes. Check that the bottom isn’t sticking and add more milk if needed. Give the mix a stir and cook for a further 5 minutes, then take it off the heat and let it sit with the lid on for 5 mins.
Place the coconut oil in a pan with the cinnamon and let this get fragrant. Slice the bananas in half and grill them in the pan for 2 minutes each side so they cook through.
Divide the porridge into two bowls and place the banana halves on top. Finely chop the cacao nibs and sprinkle over the top, letting them melt into the porridge.
Enjoy while still hot!
Images: Holly Clark Photography