grain-free, paleo, vegan breakfast porridge
 
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This porridge is not only vegan, grain-free and gluten-free, but it's loaded with healthy essential fatty acids (fatty acids that our bodies need, but can't make) like Omega 3 and Omega 6, contains tons of fiber, antioxidants, magensisum, and minerals. It's also an approved porridge for those of you on the GAPS or Candida diet. It takes only 10 minutes to make from start to finished and the best part is that it's low in carbs, and a warm, tasty and satisfying way to start the day.
Author:
Recipe type: breakfast
Serves: 1 serving
Ingredients
  • ¼ cup raw walnuts (about 13) - you can use any nut of choice here like almonds, brazil nuts, cashews
  • 1 tablespoon raw pumpkin seeds - you can get these in the bulk section at the grocery store
  • 1 tablespoon chia seeds
  • 1 tablespoon ground flax seed, also called ground flaxseed meal
  • 2 tablespoons unsweetened shredded coconut
  • pinch of sea salt
  • 1 cup almond milk, coconut milk or milk of choice - I used my homemade vanilla almond milkwhich is already sweetened with a bit of vanilla - if you purchase your milk, try to use a milk that doesn't use gums in it. I love this brand by Malk
  • Toppings:
  • toasted nuts - I used walnuts, but toasted almonds, cashews or brazil nuts would be fabulous
  • Medjool date or fresh figs
  • frozen or fresh blueberries, or berries of choice
  • shredded unsweetened or toasted coconut
  • maple syrup, raw honey, vanilla or cinnamon
  • raw cacao nibs
Instructions
  1. Get out a mini prep and pulse down the walnuts and pumpkin seeds. You just want to pulse them till they break down into small pieces. If you don't have a mini prep you can use try using a coffee grinder, but you will have to process them in stages. You could also just go old school and mince the walnuts and pumpkins seeds using a chef's knife, or try using a blender and the tamper to break them down, but I think the amounts will be too small for a blender.
  2. Note: I always find it easier to combine the dry ingredients into a small jar/bowl, so when I heat up the milk, I just pour everything into the pan at once.
  3. Scrape out the ground walnut and pumpkin seed mix into a jar or bowl and add in 1 tablespoon chia, 1 tablespoon flaxseed, 2 tablespoons shredded coconut, and pinch of sea salt. Tip: To save time in the morning, I will prep all the dry ingredients the night before and put them together in a little jar in the fridge, so all I have to do in the morning is heat up the milk and add the jar of the prepped ingredients!
  4. Time to make the porridge.
  5. Pour 1 cup almond milk into a small to medium-sized saucepan set over medium heat. Let the milk come to a gentle boil. Add in the prepared dry mix and give the porridge a stir to combine.
  6. Reduce heat to low and stir until porridge thickens (approx. 2 minutes). Note: the porridge will naturally thicken up as it comes off the heat due to the chia seed, so don't get it too thick on the stove.
  7. Serve immediately. Top the porridge with natural sweeter and fruit of choice.
  8. I topped mine with a sliced Medjool date, some toasted walnuts, unsweetened shredded coconut and some maple syrup.
  9. I've also added 3 tablespoons frozen blueberries to the milk along with the other ingredients! Delish!
Recipe by Marin Mama Cooks at https://marinmamacooks.com/2016/02/grain-free-paleo-vegan-breakfast-porridge/