We hopped off down to the newly opened, post covid, southwest of Western Australia over the weekend and had a lovely time! We had an amazing brunch at Meelup Farmhouse, which I highly recommend as being on your foodie go to list. We didn't order this specifically, but I noticed on the menu some sort of chia seed porridge and so this idea was born. I already have a bit of a thing for a bowl of warm steamy porridge...we could do an ebook any day of warm breakfasts. I can feel it coming on.
This is gluten free, protein packed, paleo, probably keto if you looked into it, and sugar free, dairy free by design and choice, though we had it with honey, raspberry lime coulis and berries and cacao nibs. YUM...A real winner. You can make the mix ahead of time and then just make the actual porridge on demand. It is that simple. Happy Wintery Warming Healthy (cafe-ish) Breakfast!
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 100 Grams Almonds BUY
- 100 Grams Shelled Pecans
- 50 Grams Shredded Coconut BUY
- 4 Tablespoons Black Chia Seed(s)
- 4 Tablespoons pumpkin seeds
- 4 Tablespoons linseed (flax seed)
- 4 Tablespoons sunflower seeds
- 125 Grams nutty chia mix
- 230 Grams milk of choice per cooked batch, plus some more
- 1 Pinch Pink Salt Flakes BUY
- 1 Teaspoon Vanilla Bean Paste BUY
- berries, fresh fruit of choice
- honey or maple syrup to taste
- Cacao Nibs to taste
- Raspberry Coulis to taste Recipe
Place all mix ingredients onto a paper lined baking tray and place into a cold oven set to 200°C. Toast for exactly 10 minutes. Remove and store in an airtight container until use.
To prepare porridge, 2 servings. Scoop 1/4 cup of mix into the Thermomix bowl and mill 5 sec/speed 5.
Add milk, salt and vanilla and cook 5 min/100°C/speed 1. Serve with toppings of choice. It may take a while to soak up the liquid, but leaving it to stand in the Thermomix bowl while you make your coffee or brew choc is always a good excuse!