- 2 cups popped amaranth
- 1/4 cup almond or cashew nuts
- date paste to taste
- sunflower seeds
- Soak the nuts for 2-4 hours. Grind them into a paste.
- Blend the popped amaranth with a little bit of water.
- Once mixed stir in the nut paste and dates paste as per taste.
- Add more water if needed to achieve the porridge consistency.
- Sprinkle sunflower seeds on top. Serve warm or cold.