Coconut Rhubarb Amaranth Porridge
- 3 cups rhubarb
- 1 tablespoon cinnamon
- 1/2 cup pitted and chopped medjool dates
- 1 1/4 cup coconut milk
- 1/2 cup amaranth
- 1/8 teaspoon salt
- Extra coconut milk and toasted coconut to serve
- Produce
- Coconut milk and toasted coconut to serve (1)
- Medjool dates, pitted and chopped (1/2 cup)
- Rhubarb (3 cups)
- Canned Goods
- Coconut milk (1 1/4 cup)
- Cooking & Baking
- Cinnamon (1 tablespoon)
- Salt (1/8 teaspoon)
- Other
- 1/2 cup amaranth
Preparation
Read recipe preparation on naturallyella.com
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Published June 1, 2012 (8 months ago).
27 people saved this recipe.
