I mistakenly received a one kilo bag of linseed meal recently, instead of the whole linseeds I'd ordered. Linseeds start to oxidise and lose their nutritional value once they're smashed up, so we prefer to mill ours fresh, right before we eat them. The shop I'd ordered them from sent me the whole linseeds with my next order but let me keep the meal as a sign of good faith. I've been scratching my head about what to do with it since. It's been pretty cold here. It is still winter so I shouldn't be surprised, but Perth being Perth, we had some nice, mild sunny days at the end of last month and it tricked me into thinking the warmer weather of spring had arrived. It turns out it was just a teaser and the best of winter was yet to come.
The return of the cold weather has had me craving something warm for breakfast. Breakfast is the meal I struggle with the most. I'm not a morning person so I need something quick and easy but that will keep me going until lunch. Bacon and eggs are nice but you get tired of them after a while. And most Paleo breakfast ideas are either cold or of the sugary variety, albeit natural or unrefined.
So I came up with this Paleo-version of hot porridge. It's packed full of protein and superfood goodness for energy. A small bowl is deceptively filling so I make one batch and share it between the two of us.
Updated: 15/08/2016 with cooking instructions for Thermomix.
Serves 2; Preparation time: 2 mins; Cooking time: 5 mins; Total time: 7 mins
Combine the coconut milk and vanilla powder in a small saucepan over medium heat. Bring to a gentle boil, then stir in the remaining ingredients. Reduce the heat to a low simmer and stir until the porridge thickens.
Place all of the ingredients into the mixing bowl and cook for 10 minutes/100C/reverse/speed 1.
Serve immediately with toppings of your choice. I like mine with a little extra coconut milk, a sprinkle of toasted coconut flakes, goji berries and tablespoon of honey. Use maple or coconut syrup for a vegan option.
Note: I make my own almond flour by dehydrating and blending the pulp leftover from making almond milk. It makes for a really fine and dry flour because the oils are extracted in the milk making process. It's not so great for making muffins or cakes but it is good for porridge. You can substitute with store bought almond flour or coconut flour.
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