Thursday, 17 October 2013
Last time I told you about the grain free porridge I've been making. It's actually grain free and nut free. More importantly, though, it tastes really nice and makes for a really nice start of the day.
I prefer it cooked because that way the chia seeds thicken faster and it starts having a similar texture to millet porridge. But if you're in a rush, it's still really nice eaten cold.
That said, since I'm already venturing into allergy-land with this recipe, if you're doing Whole 30, you won't want to make this (chia seeds), if you are allergic to compositae, then I'm very sorry because that really sucks but more importantly, keep in mind that when you're replacing the sunflower seeds - they add a buttery touch to the mix so you might want to look for something that will do that as well.
Now to the fun part :)
This porridge is super nice with frozen raspberries added just before serving, but the other day I had no fruit left but some roasted butternut squash was staring at me from the fridge. That was a really lovely combination. You should try it.
'Everything' Free Porridge
1 cup Pumpkin Seeds (raw, not roasted and smothered with stuff)
1 cup Chia Seeds
1/2 cup Sunflower Seeds
1/2 cup Shredded Coconut
1/2 cup Ground Flaxseed
1/2 tsp Salt
1/2 tsp Vanilla Extract (optional)
Stick everything into a food processor or blender and whizz until you the texture resembles porridge oats. I am completely convinced this is part of why this tastes so nice - I mean if it looks like porridge it will obviously taste as good as porridge...
When you're ready us make your porridge, use about one third to half a cup of the mix and cook with some water and/or coconut milk.
If you wait for a few minutes, the chia seeds will begin to thicken, the flavour doesn't change though. So if you can't wait, you could also just eat it cold.