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Amaranth Porridge with Banana

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I used this recipe with hazelnut milk instead of almond milk, and sweetened the porridge with stevia and a bit of agave syrup. I found it quite easy to soak the amaranth 24 hours – just start soaking it when you realize you want to eat it, and then you can have it the next day!



One response »

  1. Pingback: Amaranth Porridge with Cashew Cream, Cinnamon and Maple Sugar | TMI Food

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