Friday, January 3, 2014

Paleo Apple Cinnamon Breakfast Porridge

Ever since August, every morning I've woken up in my own bed I've had a smoothie. I load all sorts of crazy stuff in the blender and find it keeps me full until lunchtime. I feel like I really found a way to start my day that works for me. Great, right?

Here's the problem: we're getting hit by a blizzard and temps are below zero. We live in an old house and more than a slight breeze can sneak its way into the kitchen. Frankly, it's hard to get psyched about a smoothie when your teeth are chattering!

I went through a big phase of eating porridges when I first went paleo, but I got weary of consuming so many nuts. This is a good compromise, as it's largely composed of fruit and coconut flour. I also add some vanilla protein powder, but it's completely optional if you don't include it in your diet.

Since I was snowed in with the kids this morning I took the time to sauté some apples. You could use a different fruit (berries would be great!) or skip altogether. For a nut-free option use sunflower seed butter instead of almond.

If you're not using fruit, you'll want to stir in a smudge of something sweet such as maple syrup or honey.

Paleo Apple Cinnamon Breakfast Porridge

2 tbs. ground flaxseed
1 tbs. coconut flour
1 tbs. raw almond butter
2 tbs. unsweetened, shredded coconut
1 1/2 tsp. ground cinnamon
pinch of ground nutmeg & allspice
3/4 cup boiling water
1/4 cup coconut or almond milk (use more or less depending on consistency you prefer)

Combine ground flax, coconut flour, almond butter, shredded coconut and spices in a bowl. Pour in boiling water and stir to combine. Add milk, stirring again until desired texture is reached. Top with apples, if using.

1 cup pure apple cider
2 apples, peeled & cut into small chunks
1 tbs. arrowroot starch
1/2 tsp. ground cinnamon
1 tbs. palm sugar

In a large skillet, combine cider and apple chunks. Cook on medium heat until apples are soft. Remove apples with a slotted spoon to a medium bowl.

Combine starch, cinnamon and palm sugar in another bowl. Pour hot cider into dry ingredients and whisk. Pour this mixture back into hot skillet and heat for a couple of minutes, whisking constantly, until thick.

Remove cider mixture from heat and pour over apples, stirring until they are evenly coated. Pour apples over hot cereal.

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