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Grain-free Pumpkin Porridge (oat-free)

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Grain-free Pumpkin Porridge (oat-free)

Cary Berkley

My family has been obsessed with this nutrient-dense, warm porridge during these cold mornings. It only takes about 10 minutes to whip this up, and it provides a hefty nutritional punch. Almond flour provides 24 grams of protein per cup, plus contains lauric acid, a healthy fat which supports the immune system.  Flax meal is high in fiber and lignans (antioxidants that are known to support the immune system and help balance hormones), and pumpkin puree which is high in fiber, iron, and Vitamin A. The coconut milk adds healthy medium-chain triglycerides and a host of important minerals. I find that having a lower-carb breakfast like this on the days that I am not fueling some exercise, I feel satiated longer having something with plenty of fiber, fat, and protein. If I were going to get some exercise, I would probably swap out the pumpkin puree for some pureed sweet potato. 

Give this recipe and try and let me know what you think!

Pumpkin Porridge

1/4 cup + 2 tablespoons almond flour or almond meal
2 tablespoons coconut flour
2 teaspoons ground flax-seed or flax-seed meal
2 tablespoons coconut sugar or maple syrup, add more for a sweeter cereal
1/2 teaspoon sea salt
1/2 teaspoon cinnamon
1/2 teaspoon pumpkin pie spice
3/4 cup water (start with 1/2 a cup and add more to desired consistency)
1/4 cup full fat coconut milk (or half and half, or other full-fat milk beverage)
1/4 cup pumpkin puree (not pie filling)

Put all ingredients into a small sauce pan and whisk until combined.

Heat over medium heat until hot. 

Let cool for 5 minutes before serving.

If desired, top with coconut cream, maple syrup, shredded coconut, walnuts, unsweetened cranberries or cherries, or pecans. 

Serve warm and enjoy!