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all recipes
Breakfast
Amaranth-Tonka-Porridge
Details
35 min
vegan
print
Justina
(Wilhelm Studio)
Ingredients
150 g
Rapunzel Amaranth
3 tbsp
Rapunzel Oats, small leaf
oder Rapunzel Spelt flakes small leaf
1 pinch of
Rapunzel Atlantic sea salt fine
1 apple
30 g
Rapunzel almonds
400 ml oat drink (alternatively also rice
or almond milk)
200 ml of water
3-4 tbsp
Rapunzel maple syrup, Grade A
½ teaspoon
Rapunzel Tonka bean, ground
100 g grapes (alternatively also very tasty with berries)
Optional:
Rapunzel coconut and almond butter with date
Details
35 min
vegan
print
Justina
(Wilhelm Studio)
Amaranth-Tonka-Porridge
Method
Simmer the amaranth and oatmeal with the oatmilk and water for about 30 min. Whilst stirring stir again. Add the tonka bean, the salt and the maple syrup and allow to swell for another 5 min. until creamy. Meanwhile, wash the apple and cut it into small pieces. Wash the grapes and pluck from the panicles.
Coarsely chop the almond (if necessary roast briefly, then more almond aroma unfolds). Put the porridge in bowls and sprinkle with the fruit and almonds. If necessary, add a little more maple syrup.
Very tasty also with Rapunzel almond-coconut-date cream to taste. You can soak the amaranth over night. Then the cooking time is shortened by about 10 min.
Tip: Very delicious with Rapunzel coconut and almond butter with date.
Amaranth-Tonka-Porridge
Ingredients
150 g
Rapunzel Amaranth
3 tbsp
Rapunzel Oats, small leaf
oder Rapunzel Spelt flakes small leaf
1 pinch of
Rapunzel Atlantic sea salt fine
1 apple
30 g
Rapunzel almonds
400 ml oat drink (alternatively also rice
or almond milk)
200 ml of water
3-4 tbsp
Rapunzel maple syrup, Grade A
½ teaspoon
Rapunzel Tonka bean, ground
100 g grapes (alternatively also very tasty with berries)
Optional:
Rapunzel coconut and almond butter with date
Details
35 min
vegan
print
Justina
(Wilhelm Studio)
Amaranth-Tonka-Porridge
Rapunzel Products
Tonka bean, ground
Amaranth seeds
Almonds blanched, Europe
Oats, small leaf
Maple syrup grade A
Coconut & almond butter with date
Atlantic sea salt fine
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