Amaranth is a tiny little seed, part of the pseudocereal family along with buckwheat and quinoa. Being tiny, some people don’t always get along with it because they find it gets stuck in their teeth, and because of the rush of modern lives, it just comes out whole the other end — we just don’t take the time to chew! Enter amaranth flakes: quicker to cook, easier to eat and perfect for your morning porridge. Not so easy to find in the shops, mind… but online they’re yours.

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I made this breakfast (page 44 in East by West) on a Saturday a few weeks ago and actually wrote it down so you can enjoy too. This was a very filling breakfast for one or split between two. Top with some stewed fruits if you like.



Serves 1-2

⅓ cup (40g) amaranth flakes
1 cup/250ml water
1 cup/250ml milk (preferably organic, whole milk), or almond milk
Seeds from 3 cardamom pods
⅓ tsp turmeric
Good grind of black pepper
1 tsp cinnamon
1 tsp jaggery (or maple syrup)


  1. Mix all of the ingredients in a medium saucepan, bring to a simmer and then pop the lid on and continue cooking for 10 minutes, stirring occasionally.

  2. Adjust the consistency by adding more water and serve, sprinkling in a little cinnamon and jaggery as desired.

East by West tip:

Mix all of the ingredients in a glass bowl inside your slow-cooker, pop the lid on and cook on low overnight to wake up to a cooked breakfast. If sweetening with honey, choose raw and only add to the porridge once it’s cooled down.