Naturally Ella · by Erin Alderson
Coconut Rhubarb Amaranth Porridge
NUTRITION · PER SERVING20M COOK
CAL 22%·PRO 19%
CARBS 57G52% OF CAL
8G FIBER15G ADDED5G INTRINSIC29G OTHER20G TOTAL SUGAR
FAT 22G45% OF CAL
17G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A warm porridge made with amaranth and coconut milk, sweetened with maple syrup and spiced with ginger and cinnamon. Creamy and comforting with tangy rhubarb. A nourishing breakfast bowl.
maindairy freegluten freeveganvegetarian
View the full recipe on Naturally Ella →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1/2 cup amaranth
- 1/2 cup whole-fat coconut milk
- 1/2 cup water
- 1/8 teaspoon salt
- 2 cups rhubarb
- 1 teaspoon fresh minced ginger
- 1/2 teaspoon cinnamon
- 2 to 3 tablespoons maple syrup
- 1/4 cup whole-fat coconut milk
- Extra coconut milk and toasted coconut to serve
At a glance
PER SERVING · TIME 20M
CAL 22%·PRO 19%
CARBS 57G52% OF CAL
8G FIBER15G ADDED5G INTRINSIC29G OTHER20G TOTAL SUGAR
FAT 22G45% OF CAL
17G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 15m
- Sodium
- 169mg
- Total sugar
- 20g
- Added sugar
- 15g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 843mg
- Calcium
- 231mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 169MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.