We're definitely in the season for warm breakfast foods, and this breakfast porridge recipe is out of this world. But first, I have to tell you the story that led me to it!
<-- For the record, here's a close-up of how mine turned out.
Homemade Coconut Milk
4 cups hot water (not boiling)
2 cups unsweetened coconut flakes
1 teaspoon vanilla extract
In a blender, combine hot water, coconut flakes and vanilla and blend until smooth. Filter out remaining chunks of coconut using a wire strainer (you can also use cheesecloth if desired). Save the coconut pulp for making breakfast porridge (see below). Drink coconut milk immediately or place in the fridge to enjoy a chilled beverage.
As you can see, homemade non-dairy milks are pretty easy to make. Actually, the hardest part for me was figuring out what to do with the leftover pulp afterward. For inspiration, I did a quick Google search which led me to a multitude of ideas, but the one that most stood out to me was the one that used another ingredient I currently have sitting in my fridge - leftover pumpkin!
Pumpkin Breakfast Porridge. It makes me feel all warm inside just thinking about it. As a bonus, not only is it gluten-free and dairy-free, it's Paelo too! So really, anyone can eat it.. unless you have a nut allergy. In that case, choose your ingredients accordingly!
The site I found used almond pulp, but since I had just made coconut milk, I decided to use my leftover coconut pulp instead. Here's the link to the original recipe, and below is my rendition!
Ingredients (1 serving):
1/2 cup canned pumpkin
2 heaping tablespoons coconut pulp (leftover from coconut milk - see above)
1 tablespoon ground flaxseed
1/3 cup almond milk (coconut milk would work well, too!)
1/4 teaspoon cinnamon
Pinch of sea salt
Pecans, chopped (or other nuts of choice)
Raisins (or other dried fruit of choice)
Additional coconut pulp for sprinkling
In a small pot, combine pumpkin, coconut pulp, ground flaxseed, half the almond milk, sea salt and cinnamon. Stir continuously as the mixture heats up, and allow to cook for a few minutes. Add remaining almond milk as desired.
Remove from stove and transfer to a small bowl. Sprinkle with chopped pecans, raisins, and coconut pulp. Serve hot and enjoy!
That's all for now - stay tuned until next time for a return to my Healthy Maple Granola, which has gotten such great reviews that I feel inspired to share how I like to use granola as part of a festive holiday breakfast!