I love my eggs…I eat a 2-egg omelet loaded with veggies everyday for breakfast. Nothing else keeps me as full and satisfied till lunchtime. But as the colder weather sets in, its nice to have a warm bowl of “oatmeal”. This is basically a nut base so it makes a dense porridge; be mindful of your portion. Feel free to substitute fruit and nuts to your liking. I store portioned servings in ball jars topped with extra coconut milk for eating-on-the-go.
GLUTEN FREE PORRIDGE – makes 4 servings
1 cup water 1 cup coconut milk (full fat), OR unsweetened almond milk 1/4 cup nuts (walnuts, almonds, sunflower seeds, etc) 1/4 cup unsweetened coconut flakes 1/2 cup flax meal 4 tablespoons chia seeds 2 Tablespoons coconut sugar 1 teaspoon cinnamon Optional toppings: 1/2 cup fresh or 2 tablespoons dried fruit (apples, bananas, peaches, pears, raisins, apricots, figs, dates) In a high speed blender or food processor, pulse the nuts, coconuts flakes, flax meal. In medium sized sauce pan, heat water and coconut milk to just before boiling. Add nut mixture and remaining ingredients. Cook on medium for about 10 minutes. Add more water/liquid to your desired consistency. Serve with a dollop of coconut cream, fresh fruit or dried fruit of your choice.
