September recipe
A comforting low carb breakfast perfect for chilly September mornings. This porridge is gluten-free, sugar-free, vegan, keto and made without oats, so you can enjoy a warm delicious bowl of porridge when you are craving it! It is simply made with flaxseed, coconut flour and chia seeds so full of omega 3 fatty acids. It is so creamy and moreish. I love to top with pieces of Elly Momberg white coconut milk chocolate, chia seeds, hemp seeds, flaked coconut, frozen blueberries and a heaped spoon of Elly Momberg almond butter. The choices are endless so be creative!
Serves 1
Time: 5 minutes
Ingredients:
-2 tbsp flaxseed
-2 tbsp coconut flour
-1 tbsp chia seeds + extra for topping
-4-6 tbsp full-fat coconut milk
-1 tsp stevia to sweeten (optional)
-1 tsp vanilla extract
-handful coconut flakes
-handful of hemp seeds
-5 squares Elly Momberg white coconut milk chocolate
-handful frozen blueberries
-1 tbsp Elly Momberg almond butter
Method:
- Place the flaxseed, coconut flour and chia seeds into a saucepan and mix. Add the coconut milk and stir.
-Place the saucepan over a medium heat and stir for about 5 minutes until thickened and hot. You may need to add a splash of water if it is too thick.
-Stir in the vanilla and stevia if using. Pour into a bowl and top with your favourite toppings: I added chia seeds, coconut flakes, a few pieces of Elly Momberg white coconut milk chocolate, frozen blueberries and a spoonful of Elly Momberg almond butter. Enjoy!
