Sunflower and Coconut Porridge

May 17, 2020 Comments Off on Sunflower and Coconut Porridge
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5 from 1 vote
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Sunflower and Coconut Porridge

This is a filling dairy-free, nut-free porridge. You can easily modify this to your taste. Feel free to use almond flour if you arenā€™t avoiding nuts. Shredded coconut makes a good add-in as well. Stir in whatever extract/flavoring you like. You can serve this warm or cold. I like to make this and let it sit for at least one day.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Breakfast
Cuisine: American
Keyword: breakfast, dairy-free, easy, egg-free, nightshade-free, nut-free, porridge, vegetarian
Servings: 6
Calories: 241kcal
Author: Jenny Ross

Ingredients

Instructions

  • Combine coconut beverage and coconut milk in a large pot and bring to a boil. Add theĀ  cardamom, cinnamon, and nutmeg and turn down the heat to a low simmer. Add the sunflower meal and hemp hearts. Simmer until reduced and thickened to your liking (this can take from 10-30 minutes, depending on how thick you like it). Season to taste with sweetener and salt. When at a porridge consistency, turn off the heat and remove the pot from the burner. Stir in the vanilla extract. Serve hot or cold with berries.Ā 

Notes

This thickens even more when chilled. It also reheats well.
Makes 4 cups, Serving Size: 2/3 cup
Nutrition Facts
Sunflower and Coconut Porridge
Amount per Serving
Calories
241
% Daily Value*
Fat
 
21
g
32
%
Saturated Fat
 
10
g
63
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
2
g
Cholesterol
 
1
mg
0
%
Sodium
 
52
mg
2
%
Potassium
 
89
mg
3
%
Carbohydrates
 
9
g
3
%
Fiber
 
2
g
8
%
Sugar
 
3
g
3
%
Protein
 
6
g
12
%
Vitamin A
 
56
IU
1
%
Vitamin C
 
2
mg
2
%
Calcium
 
12
mg
1
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
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