Sunflower and Coconut Porridge

5 from 1 vote

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 aren’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.

Course Breakfast

Cuisine American

Keyword breakfast, dairy-free, easy, egg-free, nightshade-free, nut-free, porridge, vegetarian

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 241kcal

Author Jenny Ross

Ingredients

2 cups coconut beverage
1 can coconut milk
1/2 teaspoon ground cardamom
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 cup or sunflower seed meal or almond meal but this will increase carbohydrate amount
1/4 cup hemp hearts
1/4 teaspoon glucomann powder
1/8 teaspoon salt
1/3 cup monk fruit granulated, or liquid equivalent
1 teaspoon vanilla extract

Instructions

Combine coconut beverage and coconut milk in a large pot and bring to a boil. Add the 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.

Notes

This thickens even more when chilled. It also reheats well.

Makes 4 cups, Serving Size: 2/3 cup

Nutrition