Porridge recipe for a paleo breakfast2 min read

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I first heard of this porridge recipe last winter and found a version somewhere in Robb Wolf’s website. Do NOT ask me where it is now as I have no idea where I found it.  I remember it being a very simple recipe so I’ve made it up as I could remember and to  what the kids like (I’ve NEVER been a porridge fan so I don’t eat it). I changed some of the liquid content to coconut milk and coconut oil. It helps with keeping the kids full for longer.

This is a HUGE favourite of Miss Mac’s! She has dubbed it “Porridge” and devours it every time I make it. I try to limit it to once a week or fortnight so she doesn’t go into nut overload. I find she always goes for seconds, and if I let her…..thirds!

Ingredients

  • 2 1/2 cups of whole almonds
  • 270 ml can of coconut milk
  • 2/3 cup water
  • 1/4 cup of coconut oil
  • 1 – 2 tablespoon of honey or maple syrup (optional)

Thermomix  Method:

  1. Blitz the almonds on speed 9 for 5-10 seconds
  2. Add the coconut milk, water, coconut oil and honey
  3. Turbo to combine
  4. Then heat up for 100 degrees C for 15mins on speed 1
  5. Serve with some sultanas

Regular method:

  1. Put the almonds in a food processor and process until as fine as possible
  2. Add the coconut milk, water, coconut oil and honey to a pot on the stove.
  3. Stir to combine over a medium heat.
  4. Add the processed almonds to pot and bring to the boil stirring constantly.
  5. Serve with some sultanas

Note: Add a little less water if you like a less runny version.

If making this on the stove please be aware that this can stick to the bottom of the pot so stir, stir, stir!

This may not seem like a lot but it’s very filling and this serves 4 easily. The girls love this nutty `porridge’ so there’s never any left over. Great for these cold winter mornings. However I did keep some aside to see what it would be like cold.

Yep. It’s even nice cold. Dad likes it cold with a dollop of coconut yogurt on top.

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