Amaranth Porridge with Turmeric-Spiced Peach Compote

Christine DesRoches

These late summer mornings have been chilly, hinting at Autumn's impending approach. Soon the leaves will change colour, and the new season will be upon us. These are perfect mornings for porridge.

Amaranth Porridge

Amaranth is a mild-tasting gluten free seed. It's a great source of lysine, protein, & iron among other nutrients. It also makes delicious porridge. 1 cup amaranth 1 1/4 c + 1/4 c milk, divided (I used light coconut milk) 1/2 c water 2 tsp chia seeds 1 tsp vanilla extract Add amaranth and chia seeds to 1 1/4 c milk and 1/2 c water. Stir in vanilla and set over medium high heat, until it comes to a boil. Reduce heat to medium and simmer for 10-15 minutes, until amaranth has softened and the liquid is absorbed. Stir in remaining 1/4 cup of milk.

Turmeric-Spiced Peach Compote

Combine 1 chopped peach with 1/8 tsp each of turmeric & ginger, 1 tbsp maple syrup, and 1/2 tsp vanilla extract in a blender and purée. Pour purée into a small sauce pan, set over medium heat.

Chop a second peach into cubes, and stir into purée. Cook over medium heat for 5 minutes, then set aside.

Add your toppings!

Turmeric-Spiced Peach Compote Cinnamon Unsweetened dried coconut Fresh fruit (I used figs)


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