Description
Grain-free living usually excludes porridge, which is sad. This recipe will make you happy. And full. And it smells good. Add extra spices if you’re that kind of person!
Ingredients
- 2 c. pumpkin, sweet potato, or winter squash of any kind, pureed
- 1 c. whole milk or coconut milk
- 1/2 c. unsweetened applesauce
- 2 Tbs. maple syrup (optional)
- 2 Tbs. butter or coconut oil (optional)
- 1/4 tsp. salt (Use the code kitchenstewardship for 15% off of your first purchase)
- 1/2 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1/2 tsp. cloves
- 1 tsp. vanilla extract
- 1/4 c. + 1-2 Tbs. packed coconut flour (use the code STEWARDSHIP for 10% off at that site!)
- Toppings:
- raisins
- pecans and walnuts (use the code STEWARDSHIP for 10% off at that site!)
- butter
- milk
- maple syrup
- shredded coconut
Instructions
- Whisk everything except the coconut flour together in a medium pot.
- Heat over low to medium heat, stirring frequently to prevent burning.
- As the porridge warms up, add a quarter cup coconut flour and stir it in; continue to heat a few minutes, stirring often, and evaluate the texture.
- If you would like the porridge thicker, add coconut flour ½ tablespoon at a time until you like the consistency.
- Serve warm with raisins, chopped pecans and/or walnuts, an optional pat of butter on each bowl, optional milk, and optional extra syrup for pure decadence.
- Store leftovers in the fridge up to 5 days. Heat or serve cold as desired.
Notes
* This recipe serves 4, but we always double it for our family. If it’s the only thing you’re serving for breakfast, it really only serves 2 hungry people.
* For a Whole30, omit the vanilla extract and maple syrup and use the dairy-free milk and fat options.
* Just about every ingredient can be optional on the list, except maybe the orange veggie and the milk, and there’s even some leeway there. If you don’t have one thing or another, don’t sweat it.
* Add 2 eggs for extra protein.
* If it seems bland, add salt, just a little at a time. You can also increase the spices, but tread lightly.
* Spice variations: Try 1 ½ tsp. pumpkin pie spice, 1 ½ tsp. cinnamon only, or any pumpkiny blend you’d like to try.
* Sub for coconut flour: you can just use shredded coconut, run through a dedicated coffee grinder like some people have for milling flax seeds, or whizzed up with a high-powered blender.
* Inspired by Sweet Basil and Spice.
