In my opinion, breakfast is the most important meal of the day (read more about it here). Even when fasting, I will eat breakfast to get my body going for the day and then cruise on through for the rest, without eating as I piled in enough great fats and nutrition to keep me going for hours and hours. I feel better than when I skip it, that’s for sure although I know that some people eat dinner the night before and fast through until lunch, but as a prone stress-head, that’s not how my body likes to roll, it LOVES breakfast!
I am an early riser these days (never used to be), but especially since I got cats that are all over me at 5.45. This encourages me to get a good amount of rest – back off on those ever important adrenals so I can get up and enjoy my mornings in a calm fashion, no rushing this woman in the morning!
My go-to breakfast is a savoury one because who doesn’t like a fry up of eggs, bacon, spinach and mushrooms with plenty of mouth-watering healthy fats?! But there are times when I like to switch it up too (in fact, I just had my coconut pancakes this morning). In addition, there are mornings when I have had a later-than-usual night and (if I don’t choose to fast instead) need to make something super-quick. So this recipe is perfect for both of those things: being quick and being sweet, although you could totally make it savoury.
In addition to being quick and easy, it’s tasty, really tasty and I personally love the texture. If you’re a porridge lover, you too will love this recipe. And if you’re not, give it a try, you might just love it!
Seem like a lot of carbs?! Take a look at how high the fibre is! And if you want to minimise the sugars even further, lose the berries. But remember, that when a majority of the carbs are fibre, that’s a good thing! It will slow down the digestion and make the sugars easy to break down and it will do it slowly, avoiding the blood glucose (BG) spikes . However, make sure you do your due diligence and check your BG post meal. If you get a spike, then this may not the breakfast for you just yet…wait until you’ve got a better control of your BG and then try again.
KETO COCONUT FLAX PORRIDGE
- 2 tbsp. coconut flour
- 2 tbsp. ground flax meal (you can have without this but flax is fantastic for hormonal support, especially for women)
- 3/4 cup coconut milk
- Pinch of salt
- 1 tsp. stevia (or to taste)
- 1 tbsp. butter
- 1 tbsp. coconut oil
- 2 tbsp. frozen raspberries or blueberries
Have all ingredients on hand as this will be done in no time. Ready?! Let’s go!
- In a small saucepan and on a med heat, add the flours, milk and salt. Whisk together quickly.
- Add the stevia, followed by the fats and berries. Whisk together again. (I use frozen berries because they bring further moisture to the porridge, however, if using regular berries, you may need to add a 1/4 cup of water or coconut milk for additional moisture.)
- Continue to whisk together until a nice porridge has formed. Keep whisking the whole time as it may stick to the bottom of pan.
- Spoon into a bowl and serve with additional berries, butter or coconut oil. I like to pour over some more coconut milk as I love the combination of porridge and milkiness (I was a wet cereal girl growing up – none of this dry, crunchy stuff!).
- Eat and enjoy!
Honestly, this breakfast is light on the gut (despite being heavy on the great fats) and gives me energy for hours. I really don’t need to worry about needing food again until early afternoon or even dinner. It’s also full of fiber: good for the digestion AND the satiation.
Have you tried this delicious gluten/grain/dairy/sugar/nut and egg free porridge before? If so, let us know how it went for you!
Love (and healthy fats) Bianca x