Summary

Ingredients

• 2 tablespoon millet, or double the amount already popped or ground, see instructions
• 2 tablespoon buckwheat, or double the amount already popped or ground, see instructions
• 250 ml almond milk (almond drink) or oat milk (oat drink)
• 1 tablespoon amaranth, puffed, or half the amount unpuffed and then puffed yourself, see instructions
• 1 tablespoon sunflower seeds
• 1 tablespoon pumpkin seeds
• 1 tablespoon almond (s), whole
• 1 apple
• 2 tablespoon pineapple pieces, frozen

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Instructions

1. Put the 2 tablespoons each of millet and buckwheat in a flaker or flour mill and flake or grind. I always use the flaker. If you don`t have both, you should buy flakes in the organic market. You then need about twice the amount as flakes.
2. Put the 250 ml almond milk or a similar liquid that you like in a saucepan. Stir the flakes into the cold liquid. Bring the almond milk to the boil while stirring and keep stirring until the porridge has the desired consistency. This usually only takes 1 to 2 minutes. Take the pot off the hob and add the tablespoon of popped amaranth. In a good blender (for smoothies), puree the chopped apple, the frozen pineapple pieces, the sunflower and pumpkin seeds and the almonds together with a dash of water. Stir the mixture into the porridge.
3. Tips and hints:
4. Instead of almond milk, you can also use oat milk, rice drink (very sweet) or water, and those who like milk can also use these.
5. If you only have unpopped amaranth, you can pop it yourself. To do this, heat a small ceramic pan dry on the stove at the highest level. Have a small lid ready that fits on the pan. Now put a maximum of half a tablespoon of amaranth into the pan, put the lid on it, immediately lift the pan off the hob and swirl it continuously until the amaranth has popped. You can also grind the amaranth in a grain mill and boil it with the millet and buckwheat. I have already flaked the amaranth, but then you usually have hard globules in the pulp.
6. Instead of a smoothie mixer, you can alternatively chop the nuts and kernels with any other suitable machine and use a stand mixer to make a smoothie from pineapple, apple and a dash of water.
7. If you like, you can stir in a dash of linseed oil at the end or use any other frozen or fresh fruit instead of apple and pineapple. The porridge also tastes good with banana and mango or with raspberries.
8. I also like to add 1 tablespoon of chia seeds to the porridge before cooking, but then I take a little more liquid. You can always stir this in after cooking if the porridge becomes too firm.