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Soak the amaranth in plenty of water for 8–12 hours, then drain and rinse to reduce phytates and improve mineral availability.
Blend apricots, cashew butter, water, salt and vanilla until completely smooth.
Add amaranth, cinnamon and cardamom to a saucepan and pour in the apricot–cashew mixture. Simmer 18–20 minutes, stirring occasionally, until creamy.
Blend about ¼ of the cooked porridge briefly, then stir it back in for extra creaminess.
Simmer raspberries with the blood-orange zest for about 2–3 minutes. Remove from heat and stir in the blood-orange juice and segments.
Divide the amaranth into bowls, top with the compote and finish with pumpkin seed butter and pistachios.