RACHEL LETT
The autumn leaves are beginning to fall, and this calls for a hot bowl of creamy 'n-oatmeal'. Here we use a selection of seeds and nuts to create a comforting porridge for those darker mornings. This is merely a guide, so feel free to add more of this, or less of that to find the balance you like best.
Low-carb Porridge
SERVES 1
1 tablespoon hemp hearts
1 tablespoon flaxseed (ground or whole)
1 tablespoon unsweetened desiccated coconut
1 tablespoon almond flour (or coconut flour)
1 teaspoon chia seeds
1 teaspoon sesame seeds
240ml raw diary milk, unsweetened almond or coconut milk
dash of vanilla extract, unsweetened
stevia to taste *optional
Optional toppings
cacao powder or nibs
cinnamon, cream
Ingredients
Add all ingredients to a saucepan. Stirring occasionally, cook over a medium heat until thickened to your desired consistency, about 10-15 minutes.
Serve in a bowl with toppings of choice — toasted coconut flakes, nut butter, cream, cacao nibs etc.