Thursday, July 17, 2014

Almond Meal Porridge (Recipe Revisit)


This is the first time I've shared a version of a recipe more than twice. This was my go-to breakfast when I first went grain and dairy-free, though, and it's still heavily in rotation. I have made it a little less sweet over the years, and I think I finally got a photo of it that looks worthy of the recipe!

While you can stir in some more nuts, coconut, seeds, etc. I really like to pair fruit with this. This morning I thawed some strawberries we picked last night and they tasted delicious paired with the porridge. I do also like to drizzle a little coconut or almond milk over the top before eating, especially if I find the mixture is on the dry side.

I've made this in a mason jar, but it was a bit hard to clean up afterward so I do recommend using a microwave-safe bowl.

Almond Meal Porridge (Recipe Revisit)

1/4 cup almond meal
1 tbs. ground flaxseed
1/2 cup unsweetened shredded coconut
1/4 cup water, coconut milk or almond milk
1/2 tsp. cinnamon
pinch of salt
1 egg
2 drops liquid stevia (optional)
1/4 cup berries
splash of almond or coconut milk, for servings

Grease a microwave-safe bowl. Add almond meal, flax, coconut, liquid, cinnamon and salt. Stir to combine and microwave for one minute.

Carefully remove from microwave and stir in egg and stevia (if using). Sprinkle berries on top. Heat for another 45-60 seconds or until set. Drizzle with a little milk before serving.

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