Courtesy to The Spunky Coconut for this great grain free porridge recipe. Porridge is usually made with oats, which don’t actually contain any gluten, however in processing oats are often contaminated making them a risky choice for celiacs and gluten free people alike. So a grain free alternative is always a welcome addition for breakfast. This is full of all the good stuff, very filling and quite simple to make. I made the full recipe before realising it served four people, but it kept well in the fridge and so I had it for three days in a row! The dates add a lovely sweet and warm taste. I also liked to add a few sultanas or dried apricots to my bowl before eating.
Walnut and Coconut Porridge (The Spunky Coconut)
6 pitted dates
1 3/4 cup water
1 cup walnuts
1/2 unsweetened shredded coconut
1/4 cup salted pumpkin seeds (or pumpkin seeds + pinch of sea salt)
1/4 cup almond meal
2 Tsp chia seeds
2 tsp cinnamon
The day before: add dates and water to a bowl and leave to soak overnight.
In the morning: Puree the other ingredients (nuts, seeds, coconut etc) together in a blender until finely ground. Divide dry mixture between bowls. Blend the soaked dates and water in a blender until liquid. Pour into a small saucepan and heat date liquid until it starts to boil. Pour hot liquid over dry mix in bowls and mix. Add more liquid for a thinner porridge.
Enjoy :) what do you like in your porridge?