Sure, I knew better than to make pancakes with all-purpose flour and sugar. I felt quite virtuous noshing away on my spelt, oats, agave... my breakfasts were whole-grain, hearty and sweetly satisfying. Need I mention I was also always struggling with a whole heap of woes I never thought could be linked to an innocuous baked good?
Needless to say while I might feel better following a Primal lifestyle, I have not gotten over my affection for traditional breakfasts. While I'm quite happy to eat leftovers or veggies and eggs some mornings, there are days that just call for sweetness.
When I have such an urge and I'm pressed for time, I love to whip up a breakfast porridge. It's infinitely possible to customize and satisfies my cravings in a snap!
I do always have a stash Trader Joe's almond meal on hand, but I also sometimes vary it by making my own nut meal in the food processor.
There are a ton of variations on this recipe online, but here's my take. I like the addition of flax for Omega-3 fatty acids and fiber. Today I used coconut milk, strawberries, shredded coconut and extra sliced almonds.
ALMOND MEAL BREAKFAST PORRIDGE
1/4 cup almond meal
1 tbs. ground flaxseed
1/4 cup liquid of choice (plain water works, or coconut or almond milk)
1/2 tsp. cinnamon
1/4 cup berries
possible stir-ins: shredded coconut, raw cacao nibs, almond butter, sunflower seeds, raw honey, protein powder
Heat almond meal, flax, liquid and cinnamon in a microwave-safe container, heat for one minute. Stir to mix in egg, then add berries and choice of stir-ins. Heat for another 45-60 seconds.