Breakfast
Coconut Pecan and Flax 'Porridge'
Serves
1
Prep in
5 minutes
Cooks in
10 minutes
Looking for a grain-free alternative to porridge? Look no further! This recipe is bound to win you over.
This is a totally delicious, naturally gluten and grain free, store cupboard staple start to the day.
Key Facts
- Grain free
- Naturally sugar free
- Gluten free
- Dairy free
Ingredients
- 2 tablespoons coconut flour
- 2 tablespoons pecans
- 1 tablespoon whole flaxseed or 1.5 tbsp milled
- 1 heaped tablespoon whole tigernuts or 1 level tablespoon chopped
- 1 cup nut milk or water
- 1/2 persimmon
- 1/4 frozen cherries
- 2 tablespoon apple compote
- 1 tablespoon pumpkin seeds
- 1 heaped teaspoon of your favourite nut butter
Preparation
01
Add the coconut flour, tigernuts, flax and pecans to a high-speed blender and pulse until you have a semi-fine meal.
02
Transfer to a small pan with the nut milk/water and bring to a gentle simmer so it’s warmed through and some of the liquid is absorbed then decant into a bowl.
03
Add the apple and cherries to that pan and warm as well then spoon over your ‘porridge’.
Top with sliced persimmon, your chosen nut butter and the pumpkin seeds.
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About me
Phoebe Liebling (BSc, DipNT) is a highly respected clinician & award winning product & recipe developer based in Harley Street.
