Apple and Cinnamon Porridge

Apple and Cinnamon Porridge

  • Serves: 1
  • Prep Time: 00:10
  • Cooking Time: 00:02
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This satisfying breakfast can be eaten warm on a cold morning or at room temperature, both ways are delicious. The apple gives a fresh taste and lighter texture to this paleo porridge. Serve on its own or topped with coconut yoghurt and nuts. Adding cinnamon to your breakfast has huge health benefits in regulating blood sugar levels, a good way to start the day.

Ingredients

* Please click on the green icon next to the ingredients listed below for extra details and helpful information.

  • 1 sml - med red apple(s), chopped (leave skin on organic apples)
  • 2 Tbsp pecans
  • 2 Tbsp almonds
  • 1 Tbsp sunflower seeds
  • 1 Tbsp pumpkin seeds (pepitas)
  • 1 Tbsp coconut (organic desiccated)
  • 1 Medjool date(s), pitted
  • 1 tsp cinnamon
  • 1/2 tsp vanilla extract (organic)
  • pinch pink Himalayan salt
  • 1/4 cup coconut milk
  • 2 - 3 Tbsp filtered water

Directions

Note: If you would like a really soft porridge, soak the nuts and seeds over night in filtered water, drain and rinse in the morning. If you would like a little bit of crunch, use activated or raw nuts and seeds (crunchy is my favourite).

Add the chopped apple pieces to a blender. Place the remaining list of ingredients on top of the apple (if you have soaked the nuts, add 2 tablespoons of water, otherwise use 3).

Blend for 5 seconds on a medium speed, then use a spatula to scrape down the sides of the jug. Blend again until you reach your preferred consistency.

To serve warm in winter: Transfer the porridge to a small saucepan and stir while heating on low. You will only need approx. 2 - 3 minutes to warm the porridge. In the warmer months serve at room temperature.

Spoon into a bowl and top with coconut yoghurt, a sprinkle of cinnamon and a few chopped pecans (or just on its own is also delicious).

Option: Add a 1cm piece of fresh ginger, roughly chopped and omit the vanilla (so yum!).

apple(s)

Apples can be eaten fresh, cooked or dried, they are low in kilojoules and are a good source of vitamin C, which makes them a good choice for a healthy snack. When using fresh sliced apple, the surface will go brown as oxygen from the air reacts with an enzyme in the apple flesh. This reaction can be stopped by cooking the apple or brushing with lemon juice, drying the apple slices will also kill the enzyme. Apples are high in fibre, including soluble fibre. Packed with numerous phytochemicals such as quercetin that is know to help prevent heart disease and cancer. Purchase organic if possible, apples should always be washed before eating, if they have been waxed it's best to peel them as it will prevent pesticide residues from being washed off.

pecans

Pecans are a rich source of dietary fibre, manganese, magnesium, phosphorus, zinc and thiamin. Nuts are a great protein snack. Eat them raw or activated and it's best to avoid store bought roasted nuts that have been cooked in canola, sunflower or similar vegetable oils.

almonds

Almonds have 240mg of calcium in 50gms, as much as is found in 200ml of milk. Nuts are a great protein snack. Eat them raw or activated and it's best to avoid store bought roasted nuts that have been cooked in canola, sunflower or similar vegetable oils. When ground finely almonds make a wonderful nut meal/flour for grain-free baking.

sunflower seeds

Sunflower seeds have a mild nutty flavour. An excellent snack as they are high in protein, delicious added to smoothies and grain free baking. Sunflower seeds can be finely ground to replace almond and other nut meals/flours in baked goods, substitute ratio 1:1. They are high in Vitamin E. Vitamin E travels throughout the body neutralizing free radicals. Sunflower seeds are also a good source of magnesium, which can help calm your nerves, muscles and blood vessels.

pumpkin seeds (pepitas)

Pumpkin seeds or pepitas are an amazing health food, a quarter cup of pumpkin seeds contains nearly half of the recommended daily amount of magnesium. They are small packages full of nutrition (plant based omega 3 fats, zinc, anti-inflammatory benefits). Sprinkle over salads, add to snack bars, granola, smoothies and they can also be ground down to add to grain free baked goods.

coconut (organic desiccated)

In the majority of my recipes where I use dried coconut, I use finely-shredded desiccated coconut (unless I have stated otherwise). Make sure you are purchasing unsweetened and organic - many regular brands contain preservatives (sulphur dioxide).

Medjool date(s)

I use Medjool dates in my recipes, I like the flavour and softness of these dates. A bonus, there are no preservatives used with these dates. They blend easy when adding to recipes and give a slight caramel flavour.

Medjool dates are an excellent source of dietary fiber, rich in potassium, copper, manganese, magnesium and vitamin B6.

cinnamon

I am sure you will notice as you read my recipes that cinnamon appears quite frequently. It lends itself to savoury and sweet dishes. I have used ground cinnamon in my recipes if not stated otherwise. The best cinnamon to use is Ceylon (Verum). It has huge health benefits in regulating blood sugar levels. Cinnamon has antifungal properties and candida (yeast overgrowth) cannot live in a cinnamon environment. Added to food it inhibits bacterial growth, making it a natural food preservative and these are just a few of the benefits.

vanilla extract (organic)

Use an organic vanilla extract (not an essence) or vanilla powder. Vanilla makes a big difference to the flavour of a recipe, I recommend keeping to the quantities I have stated in a recipe. I prefer Madagascar pure vanilla extract manufactured by ‘Simply Organic’ and for powder, Vanillamax 100% pure, finely ground Madagascar vanilla beans produced by Bulletproof.

pink Himalayan salt

Raw pink Himalayan salt crystals is unlike common table salt which can be a highly refined industrial byproduct, otherwise know as sodium chloride. Himalayan salt is completely pure and may naturally balance the body's alkaline/acidity and regulate water content. In addition Himalayan salt helps in the absorption of nutrients from food and contains many trace minerals for healthy cell structure. I purchase fine pink Himalayan crystal salt so I can use it in my shaker and for cooking.

coconut milk

I use this extensively throughout my recipes; from soups to dinners to desserts and cakes. I think it is the best dairy-free alternative. It gives so much flavour and creaminess to a wide variety of dishes. See coconut milk recipe on page 299 of The JOYful Table cookbook. If purchasing in the can read your labels, even some organic brands contain gums and thickeners, choose full-fat not low-fat versions. I use Honest To Goodness organic cream 400ml and Ayam which isn't organic but has no additives or thickeners and is much creamier and thicker than other brands (that's why I love it), it comes in 400ml, 270ml and 140ml size cans.

filtered water

I feel it's much better for our health if we filter our water. Our tap water contains disinfectants, chlorine and chloramine. Also floride is add which I believe is toxin to our bodies.

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