The weather has been so cold in Melbourne recently (Spring has definitely not sprung), so I thought it would be fitting to share a porridge recipe.
This is a grain-free porridge that I originally developed for the INDAH blog (created by my beautiful friend Teisha). It's perfect for those frosty mornings when you want something a little bit sweet and comforting.
It's a handy alternative if you can't eat oats or if you want to keep things lower in starch. It's really quick to make and the addition of flaxmeal provides a good dose of fibre and some omega-3 essential fatty acids.
In an ideal world, you would grind your flax seeds to make flaxmeal as you need it because as soon as you grind up nuts and seeds, they oxidise (and can go rancid) much faster. You can use a coffee grinder to grind the seeds or, if that's way too much effort in the morning (which it often is for me) you can just buy pre-ground flaxmeal and keep it in an airtight container in the fridge for a couple of weeks.
I make the porridge with unsweetened almond milk, but you could use coconut milk, a dairy-based milk or water if you prefer. I like to top it with a raspberry compote and some nuts and seeds for crunch. Some shredded coconut and raw cacao nibs would also be delicious!
Gluten-free | Grain-free | Vegan
- 2 x 20ml tablespoons golden flaxmeal
- 2 x 20ml tablespoons coconut flour
- Pinch of ground cinnamon
- 1 cup unsweetened almond milk (or your milk of choice)
- Handful of frozen raspberries
- Handful of raw nuts and/or seeds
- Mix the flaxmeal, coconut flour and cinnamon together in a bowl.
- Warm the milk over a low heat in a small saucepan. Pour the milk over the dry mixture a little bit at a time, stirring to combine. The flaxmeal and coconut flour will absorb the liquid and thicken. Continue adding the milk and stirring until you reach your desired consistency.
- Place the frozen raspberries in the saucepan and heat over a low heat, squashing a few down with the back of a spoon, until they are defrosted and warmed through.
- To serve, tip the raspberry mixture over the porridge and top with a sprinkling of mixed nuts and seeds.