Low Carb Almond, Cashew and Coconut Porridge
⏱ Prep: 5 min🍳 Cook: 20 min✅ Ready: 25 min
433
Calories
11.5g
Net Carbs
11g
Protein
38.1g
Fat
⏱ Prep: 5 min🔥 Cook: 20 min⏰ Ready: 25 min
This low carb take on classic
How to Make It
Step 1
Soak both the almonds and cashews in water for 24 hours or at least overnight.
Step 2
Add the almonds, cashews, coconut flakes and desiccated coconut to a food processor.
Step 3
Blend together to form a chunky crumb consistency.
Step 4
Add the almond milk to a medium saucepan and add the blended nut mixture. Leave this to soak for 10 minutes so that the nuts absorb the milk.
Step 5
Turn the heat to low so the porridge begins to warm and stir through the coconut oil, cinnamon, sweetener and additional milk to taste. Heat through gently for 10 minutes but do not boil.
Step 6
Serve with additional sweetener, cinnamon or coconut oil to taste.
Ingredients
- Almond Milk Unsweetened by Pacific – 1 cup
- Organic Coconut Oil – 1 tablespoon
- Spices Cinnamon Ground – 1 tsp
- Nuts Cashew Raw – 2.5 ounce
- Almonds – ½ cup
- Xylitol Sweetener – ½ tablespoon
- Desiccated Unsweetened Coconut by Compass – ¼ cup
- Unsweetened Coconut Flake by Kroger – ¼ cup
- Salt – ⅛ teaspoon