Created by Ricki Heller of RickiHeller.com
This gluten-free grain-free porridge is delicious, nutritious and can be made in a snap!
2 tablespoons (30 ml) unsweetened coconut flakes or shredded coconut
1 tablespoon (15 ml) raw pumpkin seeds
1 tablespoon (15 ml) raw whole flaxseeds
2 teaspoons (10 ml) chia seeds
1 tablespoon (15 ml) raw walnuts (about 6 walnuts)
1⁄2 teaspoon (2.5 ml) ground cinnamon
1⁄2 to 3⁄4 cup (120 to 180 ml) very hot water
7 to 10 drops plain or vanilla pure liquid stevia
2 to 4 tablespoons (30 to 60 ml) coconut milk, almond, or other milk of choice
1⁄2 cup (120 ml) blueberries or other fresh berries, or chopped fresh apricots
1. In a coffee grinder, grind the coconut, pumpkin seeds, flaxseeds, chia seeds, walnuts, and cinnamon.
2. Transfer to a bowl and cover with water. Let sit for a few minutes to thicken. Add the stevia, coconut milk, and blueberries and stir.
Note: You can make a large batch of this cereal in advance and store it in single servings in the freezer so it’s ready to go when you need it: thaw overnight in the refrigerator and enjoy! It’s also great for traveling. Just bring single servings of the dry mixture with you in resealable plastic bags, empty into a bowl, and add hot water for a quick and delicious breakfast.
Makes 1 serving.
Ricki Heller is the author of Living Candida Free, Naturally Sweet and Gluten-Free Cookbook, and Sweet Freedom: Desserts You’ll Love without Wheat, Eggs, Dairy or Refined Sugar, recommended by Ellen DeGeneres on her website. She blogs at Ricki Heller, featuring recipes made with whole, natural, sugar-free and gluten-free ingredients. Ricki works near Toronto with her husband and chatty dogs.
From Living Candida-Free by Ricki Heller. Reprinted with permission from Da Capo Lifelong, © 2015.