Amaranth Pudding with Almond and Raisin

This rich and satisfying dessert is vegan-friendly and gluten-free. The cinnamon and vanilla spices makes it taste lovely and sweet. It would make a great gluten-free porridge for when you fancy a hot pudding on a cold day. It can be made with either amaranth or quinoa, both of which are packed with protein!

Organic Amaranth Grain 1kg (Sussex Wholefoods)

250g (dry weight) amaranth grain

Pressed Apple Juice, Organic 1 Litre (Biona)

450ml apple juice

Organic Raisins 1kg (Sussex Wholefoods)

50g raisins

Flaked Almonds 500g (Sussex Wholefoods)

50g flaked almonds

Pure Vanilla Extract 60ml (Nielsen Massey)

1 tsp vanilla extract

Organic Lemon Juice 250ml (Sunita)

1 tbsp lemon juice

Organic Lemon Peel 100g (Sussex Wholefoods)

2 tsp fine lemon peel

Organic Ceylon Cinnamon Powder 100g (Sussex Wholefoods)

1 tsp cinnamon powder

Other Ingredients

Method

1) Cook 1 part amaranth to 2 parts water, until soft.
2) Combine all the ingredients with the amaranth in a pan, and cover.
3) Heat first on a boil and then reduce to medium. Simmer gently for about fifteen minutes.
4) Pour mixture into one large serving bowl or individual bowls.
5) Chill for 1 hour and serve cold. Serve either warm with soya custard or chilled with plain soya yoghurt.

This recipe serves 4.