Well hello easy breakfast. Filling, gluten free and packed with protein and healthy fats, you will be full and energised on this all day. Shake it up with any fruits or nuts of choice served on top.
This recipe is so awesome, I put it into 'What’s for Breakfast?' the ebook (and soon to be printed real book) and it will also appear in The Convenient Vegetarian, in a store near you now!
The books apparently have landed...so we will start shipping next week, (you should know that by now, unless you are hiding under a rock!) To ensure delivery before Christmas, please go and pre-order yours now. YAY...
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Need
-
The Porridge
- 100 Grams Almonds BUY
- 300 Grams Coconut Cream Recipe
- Pinches Pink Salt Flakes BUY
- 1 Teaspoon Vanilla Bean Paste BUY
- 1/2 Teaspoon Ground Cinnamon or freshly grated nutmeg
-
The Toppings
- 20 Grams Honey or pure maple syrup
- 1/2 mango, peeled and sliced
- 50 Grams Shelled Pistachio
- 50 Grams strawberries, sliced
- 50 Grams raspberries, fresh or thawed
- 50 Grams blueberries, fresh or thawed
- 50 Grams thickened or whipped cream
Do
- 1
Place almonds into Thermomix bowl and chop 4 sec/speed 7.
- 2
Scrape down sides of bowl and around the blades to dislodge the nuts.
- 3
Add remaining porridge ingredients and cook 16 min/90°C/Reverse/speed 1.
- 4
Allow porridge to rest in the Thermomix bowl until it thickens then serve with all the toppings and lashings of honey or maple syrup.
