Maple-Miso Amaranth Pudding Bowl with Toasted Pumpkin Seeds
Vegetarian, Gluten-Free · Dessert
30 min
Cook time
4
Servings
420
Calories
5
Steps
- Cook the Amaranth: Rinse 1 cup amaranth under cold water. In a saucepan, combine amaranth and 2.5 cups almond milk. Bring to a boil, reduce to a simmer, cover, and cook for 20 minutes until creamy, stirring occasionally.
- Mix Maple-Miso Yogurt: In a small bowl, blend 1/2 cup plain Greek yogurt, 1 tablespoon white miso paste, 2 tablespoons maple syrup, and 1/2 teaspoon pure vanilla extract until smooth and luscious.
- Toast Pumpkin Seeds: Heat a dry skillet over medium. Add 1/3 cup raw pumpkin seeds with a pinch of sea salt and toast for 2-3 minutes, stirring, until golden and fragrant. Set aside to cool.
- Assemble the Bowl: Divide the warm amaranth pudding into 4 bowls. Swirl in the maple-miso yogurt, allowing creamy ribbons to form. Sprinkle each bowl with toasted pumpkin seeds, a fresh handful of blueberries, and a light drizzle of maple syrup.
- Serve: Enjoy immediately while the pudding is warm and the toppings add bursts of texture.
Recipes are for general inspiration and may not fit every dietary need. Consult a professional for medical or allergy-related guidance.
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