As the weather cools down, porridge is a great brekkie choice. For some variety, try this oat-free seed-based recipe from Naturopath, Louisa Carter.
1 cup of almond milk or coconut milk
1 tsp of pure vanilla essence
1 tbsp. flax seeds of choice
1 tbsp. chia seeds
1 tbsp. hemp seeds
3 tbsp. unsweetened shredded coconut
pinch of sea salt
3 drops of stevia (optional)
Toppings of your choice
Drizzle of raw honey or rice syrup to serve
Pour the milk into a small to medium-sized saucepan. Slice vanilla bean in half, lengthwise, and scrape seeds into milk.
Warm the milk over medium-heat until it comes to a gentle boil. Add the flax, chia, and hemp seeds along with the coconut, and stir to combine.
Reduce the heat to simmer and stir over low heat until porridge thickens. Season with small pinch of salt.
Serve immediately with your favorite toppings and some milk.
Some topping ideas:
Figs and pistachios for flavour
Raspberry and macadamia
Pear and sunflower seed
Blueberry, pepitas and buckwheat kernels
Add half a tsp of ginger and all spice plus a clove to the seed mix (while cooking) to create a warming blend of seed porridge.
Louisa Carter is a Naturopath, Massage Therapist and Fitness Instructor with a passion for helping women to feel their best. Louisa practices Naturopathy and Massage at Eve Wellness Co. in Brunswick and Preston, as well as teaching fitness classes.
Louisa is also mum to Willow and Scout.