Cardamom Vanilla Porridge

April 1, 2012 by Leanne Vogel August 21, 2017

Gluten-free amaranth and quinoa porridge infused with rose water, cardamom, and vanilla bean.

Ingredients

• 1 tablespoon extra virgin coconut oil
• ½ cup young coconut meat, diced
• ¼ cup amaranth
• ¼ cup quinoa
• ½ cup light coconut milk
• 1 cup coconut water or plain water
• 1.5 tablespoon demerara, palm or date sugar
• 10 cardamom pods
• 2 tablespoon raisins
• Flesh from 1 vanilla bean + pod
• 1 teaspoon rose water
• pinch of Himalayan rock salt

Instructions

1. To open the coconut: use a sharp kitchen knife, cut into the young coconut until you reach it’s hard core. Using a rubber mallet, hit the top of the knife until you feel it break into the core. Spread apart the sides and allow coconut water to drain into a glass or mug. Place the knife back into the slit and continue to hit the edge of the knife with the mallet until the coconut breaks in two. Alternatively, once you feel you’ve cut through it enough, you can pry the two sides apart. Scoop out the meat with a spoon and dice small.
2. In a medium sized saucepan, combine coconut oil and coconut meat. Saute medium heat, stirring constantly until coconut is browned, about 4 minutes.
3. Add remaining ingredients. Bring to a boil, reduce to simmer and cook for 20-25 minutes with the lid on. Remove from heat and let sit for 10 minutes with the lid on to thicken. Remove the cardamom and vanilla bean pods and serve with a sprinkle of cinnamon if desired.

Nutrition Information Per Serving