Ingredients

Porridge
1/2 cup uncooked amaranth
1/2 cup water
1 cup milk
dash of salt
little splash of vanilla extract

Pecans
1/4 cup chopped pecans
2 teaspoons maple syrup

Pears
2 pears
2 teaspoons maple syrup
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
(you can experiment with the spices!)

Combine amaranth with water, milk, salt, and vanilla. Bring to a boil, then reduce heat to low. Cover and simmer for 25 minutes, until the amaranth is soft. Remove from heat and let sit for a few minutes to thicken.

Chop pecans and combine with syrup, then roast in the oven for 8 to 10 minutes. Keep an eye on them towards the end of the time to prevent burning around the edges! Pecans will smell delicious when done, and will crisp as they cool.

Dice the pears and toss with syrup and spices. Roast in the oven for about 15 minutes, until the pears are tender.

Combine all ingredients in a bowl, with plain yogurt. Serves 2.

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Listening
One Thing Today podcast with Michael Nobbs