4 cardamom pods, split
Small pinch ground ginger
4 Pitted Medjool Dates, thinly sliced lengthways
2 tsp cocoa nibs
1. Put the amaranth in a saucepan with 350ml cold water, the cardamom, ginger and three-quarters of the dates. Bring to a simmer and cook for 25-30 minutes, or until thickened.
2. Mash half the banana. Add to the porridge and beat well to combine. Remove the cardamom pods.
3. Thinly slice the remaining banana and sprinkle over the porridge, along with the remaining dates and the cocoa nibs, before serving.
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