'A great combo; healthy & easy'


  • 6-8 small pears
  • 1 orange
  • 2 tbsp maple or agave syrup
  • 1 tbsp melted virgin coconut oil
  • Cinnamon powder

Amaranth Cream:

  • 1 ½ cup amaranth flakes
  • 3  cups fresh unsweetened nut milk
  • 2 tbsp maple or agave syrup
  • 1 tsp vanilla powder
  • A pinch of sea salt
  • Coconut flakes
  • Pistachios (unsalted and crushed)

This is my breakfast  most of the days during the winter time. I combine the amaranth cream with different fruits, nuts and seeds. Sometimes even spreading some nut butter on the top of it, or a seasonal fruit compote. You can add to it your favorite spices like cardamom, vanilla, nutmeg, clove… and it's also delicious with some raw cacao and maca powder.

Preheat the oven to 200 °C. Peel and cut the pears into halves. In a little bowl squeeze the orange and combine the juice with the syrup and coconut oil. Place the pears on an oven tray and brush them with the orange-maple mix that we have prepared. Sprinkle some cinnamon on the top of the pears. Roast them in the oven for 20-25 minutes until they golden.

Soak the amaranth in water previously for at least 8 hours. Place the amaranth, nut milk, vanilla and a pinch of sea salt into a saucepan. Bring to boil then reduce to simmer (medium-low heat), stirring constantly with a wooden spoon, for about 4-5 minutes. Tips: You can eat the amaranth as it is at that moment (porridge) or place it into your blender and mix until smooth and become even creamier.

To serve add some spoons of amaranth cream in a bowl, place some roasted pears on the top and spread some coconut flakes and pistachios over it.