Paleo Breakfast Porridge

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paleo breakfast porridge recipe
This is a really versatile recipe – it can be a great breakfast option or a quick dessert/snack! And you can add as little (or none) or as much honey as you want.


paleo breakfast porridge recipe

paleo breakfast porridge or dessert recipe

Paleo Breakfast Porridge

51

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Yield: 1 serving

Paleo Breakfast Porridge

Ingredients

  • 1/2 cup almonds, ground using a food processor or blender
  • 3/4 cup coconut cream (from the top of a can of refrigerated coconut milk)
  • sweetener of choice (I added 1 teaspoon of raw honey, but stevia also works)
  • 1 teaspoon cinnamon powder
  • dash of nutmeg
  • dash of cloves
  • dash of cardamom (optional)

Instructions

  1. Heat the coconut cream in a small saucepan on medium heat until it forms a liquid.
  2. Add in the ground almonds and sweetener and stir to mix in.
  3. Keep stirring for approximately 5 minutes (it'll start to thicken a bit more).
  4. Add in the spices (have a taste to check whether you want more sweetener or spices) and serve hot.
http://ancestralchef.com/paleo-breakfast-porridge/

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{ 13 comments… add one }

  • Tracy J. February 17, 2014, 11:06 am

    How finely did you ground the almonds? Would almond flour be a replacement? Or are they less ground than that?
    I think my daughter would LOVE this for breakfast!

    Reply
    • Louise February 17, 2014, 2:33 pm

      I like to grind my own (it’s cheaper, and I like them a bit chunkier than the flour).

      Reply
  • Garage Gyms February 17, 2014, 1:02 pm

    This looks like a tasty breakfast. Is it filling?

    Reply
  • Nichole February 18, 2014, 5:09 pm

    Thank you for this! My picky 19 month old loves it.

    Reply
    • Louise February 18, 2014, 5:10 pm

      :) Thanks Nichole!

      Reply
  • Carolyn February 19, 2014, 9:46 pm

    Looks great, Louise. And I just bought some coconut cream, how convenient!

    Reply
  • Natashalh March 1, 2014, 5:06 pm

    I bet the cardamom adds such a nice touch! This looks like a great breakfast for a rainy Hawaiian “winter” morning.

    Reply
  • alexandria March 10, 2014, 11:26 am

    Hey, I was just wondering, if I were to use almond flour instead of ground almonds, how much would you suggest I use?

    Reply
    • Louise March 14, 2014, 1:56 am

      The same amount should be fine.

      Reply
  • Darlene March 14, 2014, 7:02 am

    Louise .. this is great! I missed my hot cereal so much!!

    Reply

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Louise Yang Ancestral Chef

Hi! I'm Louise - I am "beyond gluten-free," grain-free, paleo/primal, a lawyer, an ex-physicist, a cook, a blogger, a Brit living in the US, an ex-violin player, an occasional crossfitter, a mystery book junkie, and of course, I am the Ancestral Chef :) Read my About Me Page for more!

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