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Amaranth & Coconut Pumpkin Porridge Recipe.

We love porridge and this latest recipe shared by Make & Bake from Scratch is definitely one of our favourites.  A wellness and lifestyle concept, founded by Lynne Whelehan Sheehan. MBS, the website explores the world of food, fitness, travel and sports luxe.  She has kindly shared this delicious autumnal recipe with us.


Amaranth & Coconut Pumpkin Porridge


½ cup Amaranth (soaked overnight)

165 ml Coconut Cream or Coconut Milk or Almond Milk

1 cup Pumpkin Puree

1 teaspoon All Spice

1 teaspoon Vanilla Powder

½ teaspoon Cardamom Powder

1 teaspoon Homemade Coconut Butter

1 teaspoon Rice Syrup

½ teaspoon Lemon Zest

½ Orange Zest

1 tablespoon Chia Seeds

Pinch of Pink Rock Salt


Soak amaranth overnight.

Pumpkin Puree: In a large bowl add pumpkin chunks and olive oil (1-2 tablespoons), ensure that pumpkin is moist. Pop the pumpkin chunks on a flat baking tray and roast at 180 for 40 minutes, they should be soft in the middle. Mash the chunks, viola you have pumpkin puree.

Next drain and rinse amaranth using a sieve. In a saucepan add amaranth, pumpkin puree, coconut cream, spices, coconut butter, rice syrup, zest, chia seeds and salt.

On a medium heat cook for 15 minutes, stirring continuously; to ensure porridge does not stick to the bottom of the saucepan. When the amaranth seed becomes clear it is ready for consumption.

Allow to cool and consume.


I topped my porridge with:

  • Greek Yogurt
  • Toasted Coconut Flakes
  • Raw Cacao Nibs

To get more delicious recipes check out the website:
Twitter: @WhelehanLynne
Instagram: @makeandbakefromscratch
Facebook: Make & Bake From Scratch
photo credit © Make & Bake

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