I came across this recipe after searching for a dairy and grain free porridge type breakfast. A recent DNA test has revealed that I am slightly lactose intolerant, so I have decided to reduce my lactose intake. I wanted a breakfast that wasn’t grains, eggs, avocado and salmon – although I love these foods!
This chia seed Porridge worked for me.
Chia seeds and flaxseeds are rich in omega 3 fats, soluble and insoluble fibre, vitamins A,B,D,E, zinc, calcium, potassium, phosphorus, copper. I use Rude Health’s Ultimate Almond milk as it contains only almonds and spring water. In addition, this seed porridge, with 3.1g net carbohydrates, 6.0g omega 3 fats and 2.6g omega 6 fats, makes it a good food for those of you who are following a low carb, high fat dietary regime. I sometimes add berries and walnuts, but be warned this increases the carbohydrate content. I have used Chinese 5 Spice instead of cinnamon (I picked up the wrong bottle), the taste was different but still good, so play around with different spices eg turmeric (helps to reduce inflammation)? The consistency is a bit mucilaginous and slimy as the seeds absorb liquid but it tastes good – just like porridge!
Recipe for chia seed porridge
- 2 tablespoons chia seeds
- 1 tablespoon flaxseeds
- 1 cup of almond milk (0.25 l) – Rude Health Ultimate Almond
- 1 tsp cinnamon powder
- Handful berries – blackberries/blackcurrents/redcurrents/strawberries/raspberries (optional)
- Handful walnuts (optional)
- Put the almond milk, chia seeds and flaxseeds into a pan.
- Bring to the boil – stirring all the time.
- Turn the heat very low and simmer until you get to the consistency you want – usually about 1-2 mins.
- Put into a bowl, sprinkle cinnamon powder over it (and the berries and walnuts, if you want).
- If you think it is too thick add a bit more almond milk to loosen it.
- Then eat and enjoy.