Momo Attaoui, a colleague with a deep love of whole-grain cookery, convinced me that whole grains can be the basis for every course. He proved it with this dessert, whose sweetness comes from fresh and dried fruits and just a touch of honey. Amaranth is a fine grain that looks like porridge when it's cooked, but has a delightful crunch. Drain it well, and it can be molded to create this handsome composed dessert. Serves 8
Ingredients • 1 cup amaranth • 1/2 cup pumpkin seeds • 2 tablespoons honey • 3 tablespoons pumpkin seed oil or other dark nut oil • 1 ripe banana • 1/4 teaspoon ground cinnamon • 1/2 cup soymilk or milk • 25 pitted dates, crushed with your hands • 3 kiwi fruit, finely diced
Directions Bring 2 cups water to a boil; add the amaranth and simmer 20 to 25 minutes, until it has a tender, porridgelike consistency. Strain. Cool. Stir in the pumpkin seeds, honey, and 1 tablespoon pumpkin seed oil.
In a blender, puree the banana, cinnamon, and soymilk together.
On a dessert plate, use a 3-inch ring mold (or a tuna can with both ends removed) to form 3 tablespoons of the amaranth mixture into a disk. Spoon on 1 tablespoon of the crushed dates, press flat, then top with 2 tablespoons of the diced kiwi. Carefully lift the ring mold or can to reveal the cake. Repeat to form seven more cakes, each on its own plate. Garnish with the banana sauce and remaining pumpkin seed oil.
