A warm comforting porridge that is oat and grain free, perfect for those cold winter mornings. This no fuss porridge is packed with Omega 3, protein, fibre and lots of antioxidants. A very filling breakfast that's even more delicious topped with a dollop of coconut yoghurt.
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Add the chia seeds, desiccated coconut, coconut milk, water, maple syrup and cinnamon to a small saucepan. Mix well and bring to a low simmer.
Continue simmering for approximately 6 - 7 minutes, stirring continually until the chia softens. Have a little liquid remaining in the saucepan.
Remove from the heat and stir in the toasted nut and seed mix.
Serve in bowls with a dollop of coconut yoghurt.
To make the nut and seed mix: Heat 2 teaspoons of coconut oil in a frying pan. Add 1/2 cup of each, macadamias, almonds and cashews, roughly chopped (or use your favourite nuts), 1/4 cup each of pumpkin and sunflower seeds. Add 2 good pinches of sea salt. Toss often while lightly browning, watch carefully so the mixture doesn't burn. Set aside to cool.
I keep this toasted nut and seed mix on hand in a glass jar to add to porridges or chia puddings.
These little seeds absorb 9-12 times their weight in water and are excellent to add as a thickener to sauces and fruit spreads. They can also be use as an egg replacement in muffins and cakes (1 tablespoon chia seeds mixed with 3 tablespoons of water). There are many health benefits of chia. It is the richest plant source of Omega 3 fats, dietary fibre and protein. Chia seeds are also packed with a variety of vitamins and minerals, antioxidants, amino acids and fatty acids.
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).
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.
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.
Maple syrup is an earthy, sweet tasting amber liquid that is produced by boiling down the sap of maple trees. Use organic 100% maple syrup which is a natural food sweetener, not a flavoured maple syrup. Pure maple syrup contains a decent amount of some minerals, especially manganese and zinc, some traces of potassium and calcium but it does contain a whole bunch of sugar. I try to reduced the amount of sweetness in each recipe to the lowest possible without compromising taste. Feel free to adjust to your liking. I use maple syrup in place of raw honey when I don't want the strong honey flavour coming through in a recipe. I have paleo cookies and desserts in my cookbook made from whole food ingredients with natural sugars but please don’t overindulge. Use as a treat only for special occasions.
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.
To make nut and seed mix: Heat 2 teaspoons of coconut oil to a frying pan. Add 1/2 cup each of macadamias, almonds and cashews, roughly chopped (or your favourite nuts). 1/4 cup each of pumpkin and sunflower seeds. Add 2 good pinches of sea salt. Toss often while lightly browning, watch carefully so mix doesn't burn. Set aside to cool. I keep this toasted nut and seed mix on hand in a glass jar to add to paleo porridge, chia puddings or coconut yoghurt.