For some reason my kids won’t eat the same breakfast day after day like I do (hellloooo paleo bread <3 <3 <3 ), so I have to mix things up a bit for them. Since we try to be grain-free most of the time, regular porridge and cereal are off the list, so I had to come up with something else that I could whip together quickly on a school morning. This is my adaptation from Ricki Heller’s book, Living Candida Free (which is the only cookbook I own that I actually use, and often!).
This slightly sweet porridge is not only ultra-quick to make but is high in fibre, omega 3 fatty acids + other healthy fats, and is a good source of protein to keep you going all morning. I find that this porridge is light, yet satisfying, and doesn’t sit like a lump in my stomach like regular oatmeal does, and somehow still seems like a good go-to breakfast even as the weather warms up outside.
I love that this recipe literally couldn’t be more simple – simply throw your ingredients into a food processor, process until you get the consistency you want, then heat and eat!! Literally a delicious hot breakfast in under 5 minutes!
- 2 medium granny smith apples, cored (you can peel them if you like but not necessary)
- ¾ c shredded unsweetened coconut
- ½ c raw pumpkin seeds/pepitas
- ½ c whole flax seed
- 2-3 tbsp cashew butter
- up to 1 c non-dairy milk (I like coconut milk best in this)
- ground cinnamon
- ⅔ c fresh blueberries
- Add apples, coconut, pumpkin seeds, flax, cashew butter and ¾ c of your milk into a food processor and process until broken down. If you want a less chunky consistency, add the remaining ¼ c milk and process a few more seconds.
- Add mixture to a saucepan and warm on med-low heat until warm, stirring often.
- Serve with ⅓ c blueberries and a dash of cinnamon.