Coconut and Flaxseed Porridge with Spiced Almond and Date Butter is quite a mouthful but then luckily it is a tasty and pretty healthy mouthful.
I recently received some products from Crede Natural Oils and in the parcel were packets of coconut flour, flaxseed flour (also known as linseeds) and some nut butters. I am always keen to bake with “alternative” flours but have read that coconut flour is quite tricky so shelved that idea. I did not want to make pancakes – there are enough coconut flour pancakes out there – so decided to mix the two flours and make a porridge instead.
Coconut flour is high in fiber and protein as well as being gluten free and the flaxseed flour is packed with omega 3 essential fatty acids so it makes for a wholesome and healthy breakfast that will keep you feeling full for quite a while.
A side note on flaxseed flour – you can use the flour to make a “flax egg” to replace chicken eggs if you need to bake without eggs. Mix 1 tbsp flaxseed flour with 2.5 tbsp water. It works well for pancakes, muffins, brownies and cookies. You can get more info over at the Minimalist Baker.
The porridge is pretty straight forward to make, tasty and packed with protein. As with all porridge you need to amp up the flavour and texture so I added seeds and berries and made a quick spiced almond and date butter to dollop on top of the porridge. It adds richness and fabulous flavour to the porridge and the butter is as good spread on biscuits or toast. Or even a spoonful as a quick treat. The dates add enough sweetness so there is no need to add any sugar in my opinion.
I added coconut sugar to the porridge but find coconut sugar very sweet and think you get enough sweetness from the berries and dates so it is entirely optional and add it to your preference.
The recipe will make a few servings so store any leftover porridge in the fridge and reheat it gently in the microwave for breakfast the next day, before adding the nut butter, seeds and fruit. Enjoy!
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