Amaranth is a tiny grain from the Andes and a relative of quinoa. When cooked, it naturally thickens into porridge and does not need to be mashed. Its grains are about the size of mustard seeds, so rinse them in a fine-mesh strainer or they will fall through a regular colander. Grated apple adds sweetness; no sugar is added.
Put the amaranth in a fine-mesh strainer. Rinse under cold running water for 30 seconds, stirring with your hand. The grains are as small as mustard seeds and will fall straight through a regular colander, so check your strainer first.
Put the amaranth and 300 ml of water in a pot and bring to a boil. Reduce the heat and cook for 20 minutes with the lid partly open. After the first 5 minutes, stir frequently, scraping the bottom. It is ready when the grains turn translucent and the mixture thickens on its own.
Peel and finely grate the apple, then stir it into the porridge during the final 6 minutes. The apple softens with the heat and releases its natural sweetness, so no sugar, honey, or fruit concentrate is added.
Aim for a consistency that flows slowly from a spoon. If it is too thick, add one or two tablespoons of hot water and stir. The porridge thickens considerably as it cools, so leave it a little loose when serving warm.
Amaranth is very prone to sticking to the bottom of the pot. Stay nearby and stir with a wooden spoon, scraping the bottom; if the porridge burns one time, the flavor will carry through the whole porridge.
Elmayı sona eklemek doğru, birlikte kaynatınca tamamen eriyip lapaya karışıyor ve elma tadı kalmıyor.
Amarantı yıkarken ince süzgeç gerekiyor, normal süzgeçten tanelerin yarısı akıp gitti. Tülbentle de yapılabiliyor ama tane tülbente yapışıyor; en pratiği çay süzgeci büyüklüğünde sık gözlü bir süzgeç.
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