Homemade Nutella. Hazelnuts ready to roast.

Transcription

1 Homemade Nutella Hazelnuts ready to roast.

2 Homemade Nutella!

3 The Best Part. It seems there are a hundred different variations for making Homemade Nutella and I m fairly confident that most of them taste delicious because it s pretty hard to go wrong with the basic flavours here we re talking chocolate and hazlenut. Our recipe is easy and and makes a yummy spread that s perfect for toast, pancakes, waffles, fruit and more! You can make it with chocolate or cacao. I m sure you re going to love our version of this popular hazelnut spread because it s: Rich Creamy Choc-a-holic worthy Sweet but not too sweet Spreadable

4 So easy to do Versatile We ended up making this recipe two different ways one with a bar of chocolate and another time with cacao. You could also make it with cocoa. The version with the chocolate bar definitely seemed creamier but using the cacao was also good but in that case we did add 1 1/2 tablespoons of maple syrup to the mixture. Either way, totally yummy-licious! Another option that we ve not tried but which I ve seen others use is to substitute the hazelnuts for walnuts. This means you don t need to roast and remove the skins of hazelnuts so saves time and walnuts generally cheaper than hazelnuts. What about using sweetener? You can also use stevia instead of your usual sweetener. I m not such a fan of the stevia taste but if you do substitute 1/2 of your sweetener for stevia then you should only taste the taste of the sweetener not the stevia. In this recipe you might start with 1 tablespoon of stevia for the additional sweetener per the notes below as an example. Obviously the aim is to reduce sweetener as much as possible. But if you go too low the first time such that you and/or your children refuse to eat that homemade stuff and only want the normal then my thoughts are that its better to at least be eating this version that might be a bit high on the sweetener side that to be eating the store bought Nutella with which is nearly 50% sugar and also has vegetable oil. Totally Yum Home-made Nutella

5 Print Prep time 15 mins Cook time 15 mins Total time 30 mins Easy and delicious Nutella that s perfect for toast, pancakes, waffles, fruit and more! Can be made with chocolate or cacao. Author: Dom s Kitchen Recipe type: Spread, Desert, Snack Type of food: Gluten Free, Paleo Serves: 2 cups What you need: 2½ cups raw or roasted unsalted hazelnuts 100 grams of dark chocolate (80% plus best), chopped (see also option for cacao version) 2 tablespoons of coconut oil 1 tablespoon of maple syrup (or sweetener of choice) 1 teaspoon pure vanilla extract ½ teaspoon sea salt What to do 1. Preheat oven to 180 degrees and add hazelnuts to a rimmed baking sheet in a single layer. If raw, roast for a total of minutes or until the nuts have darkened slightly and the skins are starting to loosen. (If already roasted it s still preferable to roast the nuts for about 8 minutes just ensure the natural oils are warmed up and to loosen the skins. This steps makes it easier to transform the nuts into a butter consistency.) 2. Remove from the oven and let cool for 5 minutes. 3. Use your fingers or a towel to remove the skins from the hazelnuts. They should come off pretty easily. Don t worry if there are some random pieces of

6 skin that you can t get off but the more you get off the creamier the spread will end up. 4. Place the hazelnuts (without the skin) and the coconut oil in a high-speed blender or in a food processor. Process for about 30 seconds or if your blended is not high-speed or in danger of over heating you will need to do with breaks and pulsing probably for about 10 minutes. In any case you are aiming for a creamy consistency* 5. Melt the chocolate in a double boiler or in a bowl in the microwave, then stir. 6. Pour the melted chocolate into the blender or food processor with the nut butter and pulse until completely combined and smooth, about 2 to 3 minutes. 7. Add the sea salt and vanilla and pulse to combine. 8. Remove from blender and store in a closed container in the pantry or fridge for up to 2 weeks. In the fridge it will keep longer 9. Taste and adjust seasonings as needed, adding more salt or vanilla if desired. Chef Dom s Tips: If you think the Nutella isn t sweet enough you can add 1-2 tablespoons maple syrup or honey. Be aware that (aside from obvious extra sugar) the more syrup or honey you add the firmer the spread will get, so I would use it sparingly. But for sure when changing from store bought nutella you may well have to add at the higher end of sweetener. You can use cocoa or unsweetened cacao powder instead of chocolate. Add 3 tablespoons of cacao or cocoa when you add the vanilla and salt. Grainy Grain-Free Toast Bread

7 Paleo Grainy Bread We have tried out a variety of grain-free recipes both crunchy ones with seeds like this one and also ones made with ground up nuts that make a plain loaf. You can make this one less crunchy by blending or chopping up your seeds. But if you really love something that more closely resembles white bread or a non-grainy bread then this is not the recipe for you! Also, we ve not used any yeast or gums or other additives in this recipe. It s very plain and simple. You can use gums like xanthan and guar gum so as to get nongluten containing flours to have the shape, texture and taste more akin to those that do have gluten. Gluten is the glue in bread. We haven t tried doing that as I think there are a lot of questions over the use of gums in food and I prefer to keep it simple. Plus we love the taste as it is. However, if you re trying to convert someone (or yourself!) to move away from standard toast you may want to check out some of the grain-free options for sale commercially which use the gums (or experiment yourself!) if is not bread-like enough for your tastes.

8 3.7 from 3 reviews Grainy Grain-Free Toast Bread Print Prep time 15 mins Cook time 45 mins Total time 1 hour Author: Dom s Kitchen Recipe type: Breakfast Type of food: Paleo Serves: Loaf What you need: Dry ingredients: 1 cup almond flour 1 Tbsp coconut flour ¼ cup flaxmeal (ground linseeds) 2 Tbsp chia seeds (white or black) 1 tsp salt ¾ tsp baking soda 1½ cups of seeds (whole or chopped). You can substitute ½ cup of seeds for nuts cashew, macadamia or almond nuts (in slivers or chopped finely). (For the bread in this picture we used ½ cup pumpkin seeds, ½ cup sunflower seeds** and ½ cup sesame seeds all in their whole form.) Wet ingredients:

9 5 eggs (large size) 1 Tbsp apple cider vinegar (ACV) 2 Tbsp coconut oil Extras Handful of nuts/seeds to sprinkle on the top. What to do 1. Assemble all your ingredients first :-). 2. Preheat the oven to 180 degrees celsius. 3. Place the first set of dry ingredients together in a large bowl and mix well. 4. Add the seeds (and/or nuts) to the dry ingredients and mix. 5. Whisk the wet ingredients together in a separate bowl. 6. Add the wet ingredients to the dry ingredients and mix well. 7. Promptly (don t muck around as the ACV will start to react immediately with the baking soda) pour into your baking tin (we used standard size loaf tin 20cm X 10cm). Note this is a wet mix not a dough so it should be pour-able. 8. If you like, sprinkle some seeds and nuts on the top.*** 9. Place immediately in pre-heated oven and cook for approximately 45 minutes or until a skewer comes out clean. We use fan bake setting on our oven and check at 45 minutes. Unless you see an obvious issue, don t check before 40 minutes as you will interrupt the rising process. 10. Wait until it s cooled to slice up. Slice on the thick side (i.e. toast slices). Best toasted with butter smile emoticon. Chef Dom s Tips: If you use sunflower seeds then the seeds may turn green after baking. This is due to a chemical reaction with the baking soda. If want to avoid this then don t use sunflower seeds it doesn t affect the taste though. For the seeds or nuts on top. Don t go overboard as they can burn if you re using a conventional toaster. Can avoid by grilling bread in oven to toast or just use less and keep an eye on them when toasting. We slice our loaves up and then keep in the freezer (with baking paper between

10 the slices see pictures). A loaf like this would last us 3-4 weeks or more because we re not eating it regularly. Paleo Porridge Mint Chocolate Mint Chocolate Paleo Porridge with Banana Yes I know this probably sounds weird but believe me it tastes totally delicious! * I ve set this out as a recipe for paleo porridge but as with so many of these types

11 of meals you really can mix and match and the amounts are very forgiving as to what suits your taste preferences best. The thing to remember is that eggs and coconut help to bind the mixture as does the banana which is also useful as masking the cauliflower flavour (being a sweetener). The eggs and any protein powder are totally optional but we love to add to boost the protein content. I love to eat it with the cauliflower a bit crunchy but totally get it that this is not to everyones liking. To be safe suggest you blend up the cauliflower to a puree which will make it harder to notice. If you ve been following our blog a while you will know that we love to try to use whole foods like pumpkin, sweet potato, cauliflower, carrots and squash as much as possible when recreating traditional breakfast options. Now, of course you can make mimic traditional cereal based breakfasts making granola type mixtures with some super amazing tastes using predominantly nuts. However, I prefer to keep nuts for snacking on or the occasional baked treat (made of nut flour) than to eat nuts by the spoonful in my breakfast. For one thing there are potentially issues on the omega-6 front (don t ask me for the details as I m not a nutritionist but if you google you ll find plenty of info on this start perhaps with Marks Daily Apple or The Paleo Mom websites for good general advice). Then on the other hand nut based breakfasts are a missed opportunity to be eating more vegetables (and possibly moderate meat) so as to have the most nutrient dense meal. Lastly nut based breakfasts tend toward the more stackable/higher sugar type meals and preferably we want to avoid starting the day with sugar both for what it does to the body and for setting up the taste buds for the day. Having said all of that we do have sweeter breakfasts (pancakes or porridge with some nuts) a couple of times a week on average. So here s the recipe Paleo Porridge Mint Chocolate flavour give it a go and post a pic in the comments or on our Facebook! Would love to know how you find it! Or try another option our totally yum CocoNutty Paleo Porridge.

12 Mint Chocolate Paleo Porridge Print Prep time 5 mins Cook time 5 mins Total time 10 mins Super delicious nutrient dense way to start off the morning this recipes uses cauliflower as the base ingredient. Author: Dom s Kitchen Recipe type: Breakfast Type of food: Paleo Serves: 2-4 What you need: 1 cup cauliflower, grated ¼ cup desiccated coconut 1 cup coconut cream or milk (cream will be thicker mixture and richer) 1 large banana 2 Tbsp chia seeds (preferably white it will work without these but adds nice thickness to texture) 2 large eggs, whisked 1 tsp vanilla extract optional 1 tsp cinnamon optional Pinch of salt Kids Good Stuff Mint Chocolate Supplement

13 More water to add when cooking if required. What to do 1. Place grated cauliflower, coconut, banana and coconut milk in blender and blend until pureed. 2. Transfer to stove top and bring to simmer and add whisked eggs, vanilla, cinnamon and salt and stir to combine so its a puree. 3. Add more water as required to get consistency you like. I usually add an extra ½ cup as it cooks. 4. Add any flavouring you prefer like 1 scoop of Kids Good Stuff for mint choc flavour. 5. Serve and enjoy! Chef Dom s Tips: Add nuts, berries, yoghurt anything you would like. We usually have it plain. Instead of Kids Good Stuff you can use mint in hot water and use that as your water to add for the mint flavour and use 1 Tbsp cocoa or cacao powder for the chocolate)when I first started off giving this to Dom I did also add a small amount of maple syrup to the top to increase the sweetness. Nowadays not necessary. I d say the trick definitely is in getting the cauliflower to a puree and then figuring out the best flavours you or your kids love. And if they don t go for this then give our Perfect Apple Cinnamon Porridge a go which is more like traditional oatmeal. Good luck! *Or at least it does if you re not my sister. She was here yesterday when I made up a batch of this stuff and according to her it tastes like cake batter. Apparently yummy cake batter but still cake batter! So I guess you can t please everyone. But I ve made so many variations of this and, while for sure some have been better than others, they ve all been great to my tasting and for Dom. But if you re a bit fussier and want something that is really very much like the taste of oatmeal porridge then you ll need to check out our Perfect Apple Cinnamon Paleo Porridge.

14 Project Royal Breakfast: Pumpkin Soup Dom making a Royal Breakfast with eggs. So yes another project there are a few going on here (check them out under The Mummy Projects in the Blog). And yes I do realise these can be annoying. But it s how I roll. Always on a project or two or ten. This one is Project Royal Breakfast. And today was progress getting Chef Dom to regularly eat breakfasts that look like

15 dinner or lunch: So soups and vegetables as well as eggs or meat or fish. With a side of fermented veggies! And a cup of bone broth! Well that s the ideal and it does actually happen but not always without some complaining So anyway today was Butternut Squash Soup (made with just butternut + onions + splash coconut cream) with an egg stirred in and side of salmon and sauerkraut. Not massive serving but a hearty meal. It s not easy to transition to this way of eating after years of cereal and toast. Doms turned his nose up at a fair few of my royal breakfasts. But now he s definitely understanding that breakfast could be anything. Once you get past the mind block you realise all the possibilities for a truely nutrient dense diet. And it is so worth it when you do get these successes. Chef Dom s Clean Green Super Smoothie

16 Dom enjoying a green smoothie from The Organic Mechanic team. I m not big on drinking my food so I have to say so we don t tend to make smoothies very often and we don t have a juicer. When I do make smoothies I like to make them so thick that you almost need a spoon to eat them and I try to always include a decent serve of healthy fat. I m going to experiment a bit more with all this though as part of our move to including vegetables with our breakfasts at least every weekday. That s the latest project ( Project Royal Breakfast ) that I ve set for myself to get us all eating more dinner for breakfast types of meals like this one. This smoothie is one we do from time to time. It s full of goodness including good quality healthy fats and tastes great. Give it a go and let us know what you think and also please share your favourite (low sugar) smoothie recipes because we re by no means experts in this area! 5.0 from 1 reviews

17 Chef Dom s Clean Green Super Smoothie (Revisited) Print Prep time 10 mins Cook time 2 mins Total time 12 mins A super delicious and totally nutritious smoothie that the kids will love and that still has all the fibre and goodness of the veggies. Author: Claire D Recipe type: Smoothie, Drinks Type of food: Vegetarian, Paleo Serves: 2 What you need: 1 cup water ½ cup coconut milk or cream 1 large banana in chunks (frozen best) 1 medium zucchini in chunks ¼ avocado 2 spinach leaves (or use another leafy green vegetable like kale) 20g of vanilla protein powder 2 tsp coconut oil 2 tsp gelatine (we use Great Lakes Gelatine powder) What to do

18 1. Place all the ingredients in your blender and then process on high speed until the mixture is nice and smooth. Use more or less zucchini / banana to make thicker or thinner drink or smoothie bowl 2. Serve immediately. A Royal Breakfast

19 The Royal breakfast! What s a royal breakfast you might ask? Well it s something we eat at breakfast time that looks more like most people s traditional dinner meals. We also call it a silly made up name Dinnfast (as in Dinner for Breakfast instead of it s opposite: Brinner ). But I love the name royal for this type of breakfast. I got the idea from the Pink Farm Families over at As for them, for us this means a breakfast that s high in saturated fats (coconut oil, butter, tallow or lard for example), that has as its focus animal protein and which contains a large serving of green vegetables as well as, optimally, a side serving of fermented veggies. At the moment we re not eating these types of breakfasts as often as I d like. Or at least I am but Chef Dom is only eating like this about once a week. I guess even though we ve moved well past the traditional high sugar / refined wheat cereals and toast I ve still allowed Dom to become habituated to breakfast type foods like scrambled or boiled eggs or chia porridge or pancakes. I ll be working on at least adding in a few more Royal breakfasts as I think it s important to focus on real food in the mornings rather than relying on substitutions of the new Paleo breakfast stand ins (which certainly have their place but tend to emphasise nuts and seeds over vegetables). There are so many advantages to starting the day off with a royal breakfast: For starters you feel satiated when eating a decent serving of protein and saturated food as a first meal. As well your blood sugar levels throughout the day are likely to be much more balanced when starting the day with a royal breakfast and whenever I eat like this in the morning I just don t get any sugar cravings in the afternoons. But over and above these physiological benefits are the ways this type of eating can help take the pressure of the lunchbox madness. For example, I find that when Dom s eaten a royal breakfast full of REAL real foods then I can be more relaxed with what goes into his lunchbox. (Because it s just not such a big deal if he doesn t have the serving of veggies in the lunchbox or at least as much veggies as I might like if he s getting them in the morning and afternoon).

20 So what s required to make a royal breakfast work in our house? What I ve noticed is that it s certainly about being prepared and prioritising breakfast. It does require a bit of a different mind set. Sure you can prepare it all the night before, reheat and gobble it down fast if you need to. But you will get so much more benefits if you can make it a family experience not rush the breakfast. Perhaps this is wilful thinking on my behalf as the mother of one toddler rather three teenagers but I really do think it can be achieved. Of course it will likely mean waking up a little bit earlier! It s definitely about investing time in doing some meal planning and cooking extra for dinners so as to have good leftovers. I m going to make having regular royal breakfasts one of my Projects and aim for Dom to eat this kind of breakfast at least three times a week. My thinking is that the more we do it the more its becomes just the normal. Then we can save the pancakes, chia puddings and the like for the weekends. Well, that s the goal. I ll let you know how we get on! Coconutty Paleo Porridge (With Hidden Cauliflower)

21 Paleo Porridge (with Cauliflower!) This is something you might not have tried before for breakfast. We like it hot or cold (cooked and then cooled). It s a substitute porridge but made with a cauliflower base! Sounds weird right? Chef Dom and I find it super-delicious. But give it a go and let us know what you think! Note that there are of course loads of different ways of mixing and matching different ratios of these ingredients. Keep them all white to mimic normal porridge or mix up with fun coloured nut butters. You can put in more or less cauliflower to taste. We use 1 cup or more. Just be sure your banana is ripe if you want to mask the cauliflower taste! Bananas are great at covering the taste of veggies and adding texture to these porridge type dishes. Dried apples are also good for this. Just use them in moderation as they are fairly high in sugar. Also we often add in an egg or two to up the protein content using real food. Use egg whites only to keep it looking porridge like or just chuck in whole eggs.

22 This is really quick and easy if you have blended up/grated the cauliflower in advance. I find much easier to blend up a whole cauliflower at start of week and pop in fridge airtight container then easy to use as filler in porridge or as rice with stir fry or as mash potato. Cauliflower is such a versatile vege!! You could also make it the night before and keep in fridge eat cold or just heat up the next day. If this one is too cauliflowery for you then you might prefer our Mint Chocolate Paleo Porridge (also using cauliflower as a base). Quick & Easy Paleo Porridge (With Hidden Veggie) Print Prep time 5 mins Cook time 5 mins Total time 10 mins Totally yum whole food breakfast recipe try it and see if the kids even notice there s a veggie hidden in here! Author: Dom s Kitchen Recipe type: Breakfast Type of food: Paleo Serves: 2-4 What you need:

23 1 cup cauliflower, grated ¼ cup of coconut, dessicated ¼ cup coconut, flakes (or more desiccated) ¼ cup LSA (ground linseed, sunflower seeds, almond seeds or variation of similar crushed seeds/nuts) 2 ripe medium size banana 1 cup milk (we use coconut milk or coconut cream) 1 cup water Optional ingredients are: extra milk or cream (to add to mix or to serve with) coconut butter, chopped nuts, dried apple, coconut flakes or cashew nuts. What to do 1. Add all ingredients to blender and blend on high for 2 minutes or until pureed.(you can skip this step if you are ok with it being crunchy). 2. Transfer to saucepan on stove top and bring to simmer and then cook for couple of minutes. 3. Stir through some chopped coconut flakes, dried apple and coconut butter. 4. Serve with milk/cream and whatever else you like on top! 5. So yummy and delicious. 6. You can cook in microwave too of course if you like just leave room at top of bowl for porridge to expand in cooking! Soft Boiled Eggs What are your favourite breakfasts? We eat eggs for breakfast nearly every day as they re so quick and easy. One of our favourites is soft boiled eggs with bacon and brussel sprouts and then something to dip with either kumara fries, asparagus spears or like here homemade grain-free bread.

24 I barely got a chance to take these pics as Dom was very keen to get going with eating this meal! He s been very interested in chickens lately since I ve been talking to him about them: where they live, what they eat and why we buy free range eggs whenever possible (or preferably get eggs from a friendly neighbour).in fact Dom s actually decided we should get chickens (and a few other animals) of our own which of course is a brilliant idea but unfortunately not very practical in our current set up! Check out the text message I received from Dom s pre-school teacher a couple of weeks ago on this subject smile emoticon. Dominic with his egg for breakfast and paleo toast.

25 I noticed from the comments on our original breakfast post that a lot of you can t eat eggs or are not wanting to eat them all the time. If you can t eat them then that is sad and does make a real food breakfast a little more tricky frown emoticon. But hopefully you ll be inspired to look at some new options from some of the other ideas we ll be posting. If you can eat eggs then it really is the easiest way to have a real REAL food breakfast and there s no issue in eating them every day. Super-Delicious Crunchy Grain-Free Granola

26 Crunchy Grain-Free Granola Here s one of our breakfast ideas. This one is very much a case of do it how you

27 like it as no hard and fast rules on what goes into it. This is something we use more as a snack that a breakfast meal but if cereals are your thing and you are looking for a replacement for the traditional sugary option or for a sometimes meal or transition too then this is a great option. It s actually really not that hard and so satisfying to use bread or cereal that you have made yourself. We posted one of our favourite grainy grain-free breads last week and this is a granola recipe you could have a go at over the weekend. This recipe is more of a special one as it uses butter/oil and maple syrup and the ingredients are on the pricey side. You could go for something plainer by leaving of the oils/syrups out and/or doing a raw mix with some desiccated coconut and/or more coconut flakes. Plus obviously you need to make this ahead of time so its all ready to go in the morning! Super-Delicious Crunchy Grain-Free Granola Print Prep time 15 mins Cook time 30 mins Total time 45 mins

28 There are endless variations to making granola. You can substitute the nuts/seeds to suit your preference. The one we have in the pictures here is the nut flavour with added coconut flakes and freeze dried berries. Author: Claire D Recipe type: Breakfast Type of food: Paleo Serves: 14 serves (1/2 cup) What you need: MIX 1: Make a crunchy mix with 4 cups of nuts and seeds (50:50 good) and 2 cups of coconut flakes. For example: 1 cup almonds ½ cup macadamia nuts ¼ cup brazil nuts ¼ cup walnuts 1 cup pumpkin seeds 1 cup sunflower seeds 2 cups coconut flakes MIX 2: Make a wet mix: For a cinnamon flavour use: ½ cup coconut oil (or melted butter but we prefer the oil taste) 3 Tbsp chia seeds 2 Tbsp maple syrup (or honey but we prefer syrup taste) 2 tsp natural vanilla extract 2 tsp ground cinnamon Optionally, for a nut flavour add to above mix 2: ½ cup almond (or other) nut butter we use Ceres ABC Spread OR, for a chocolate flavour add to above mix 2: 2-3 Tbsp of cocoa Extra: 1 cup coconut flakes optional but recommended to add more lightness 1 cup freeze dried berries also optional

29 What to do 1. Preheat oven to 120 degrees celcius and line a large roasting or baking tray with baking paper. 2. Pulse together the nuts and seeds in a food processor (not too much just so they are all chopped roughly). Or you can chop them of course by hand. 3. Mix your choice of sticky mixture in a large bowl. (If using a nut butter you may wish to heat the butter through before adding it to the mixture so that it s more spreadable.) 4. Pour the dry nut mix into the wet mix and then combine to be sure that you get all the nut mix well coated. 5. Spread the combined mixture over the baking paper so its spread as thinly as possible. (Minimise the finger licking!) 6. Bake for approximately 20 minutes or until turns a golden-brown colour. (You need to keep an eye on it and possibly stir it half way through especially if you have put in the coconut flakes.) 7. Remove from oven and wait for mixture to cool. For the nutty mix you ll probably need to break (if you ve not been stirring) into the size clumps you like. 8. Add in the extra coconut flakes and (if you like) the freeze dried berries. 9. Store in air tight jar to enjoy later topped with milk and/or full fat yoghurt as a meal or sprinkled on top of fruit or just as small stand alone snack. TIPS: All ovens vary and you don t want to burn these ingredients so check after 5 minutes and every 5 minutes thereafter in case you want to stir things around. It should be fine unless you use desiccated coconut in which case definitely check often possibly every 3 minutes. We don t usually stir as prefer chunky texture but I do keep a close eye on it. If you prefer the mixture more free flowing then definitely stir things up during cooking. You can easily make this recipe sweeter with additional maple syrup or other sweetener of choice or dried fruits. Try though to use the least amount of

30 sweetener you can to start with you can always add more sweetener when serving or the next time you make it. You could be surprised how little sweetness kids (and you!) can get used to even if something tastes more plain to you initially. Perfect Apple Cinnamon Paleo Porridge The weather where we are is definitely turning colder which led to us making some porridge this morning. But the great thing about this porridge is that it tastes great hot or cold so whatever the weather is where you are you can still give this a go. This porridge is grain-free and can be dairy free depending on milk you use. The key to making it painless is preparing the night before Apple Cinnamon Chia Porridge

31 Some tips on this recipe: 1. You can use a microwave instead of stove top and in that case just cook for aprox. 5 minutes but stirring every minute or so. Use a large bowl to avoid spillage. 2. If you are cooking the mixture then you can add 1-3 eggs to bump up the protein. If you care what colour is then use the egg whites and save the yolks to add to something else. You need to stir a bit to get the eggs spread throughout mixture. 3. If you don t want to use all the mix you can keep it in the fridge for up to 3 days (perhaps longer but that s as long as we ve done it using coconut milk). 4. A banana or just half a banana really helps to make the texture of the chia more oat-like as a porridge so we usually always add that as well as another flavour. Hope you enjoy this as much as we do! 1.0 from 1 reviews Perfect Apple Cinnamon (Or Any Other Flavour You Like) Porridge. Print Prep time 10 mins Cook time 5 mins Total time 15 mins Serves 4-6 depending on serve size and what you add to the base. (Base mixture made up comes to aprox 4½ cups.) Author: Claire D Recipe type: Breakfast Type of food: Paleo

32 Serves: 4-6 serves What you need: 2½ cups coconut (or other) milk. (We use one standard can coconut CREAM plus and add 1 cup water but you could just use coconut milk or coconut cream for very thick porridge or another kind of milk.) Look out for the brands of coconut milk or cream that don t have additives in them such as Ayam. ¼ cup desiccated coconut ¼ cup chia seeds ¼ cup sultanas ½ cup finely chopped walnuts or almonds (best to buy like this or use processor to mill to finely chopped) 1 cup grated apple (or other fruit of preference e.g. feijoas or banana mashed/blended or any mix of these or you could do cinnamon chocolate using cocoa or maple cinnamon with maple syrup etc etc) 1 Tbsp lemon juice 1 tsp vanilla extract 1 tsp cinnamon Pinch salt Extra ¼ cup of water or milk for cooking with. Optional: Handful coconut threads/flakes or other nuts or fruit to use as topping. What to do 1. Night before mix all the ingredients together and leave to soak overnight in jar (or jars) with lid(s) on best will mean less discoloration of any fruit you use for morning. (This is optional to save time in the morning.) 2. In the morning tip the soaked mixture into a saucepan. If the mixture is very thick you may like to make it go further by adding ¼ ½ cup of water (or milk for thicker porridge) but don t make it too watery. Bring to a simmer over medium heat stirring. Once simmering then you can cover and simmer for 3-5 minutes. (If you did not soak the mixture overnight you will need to simmer mixture for good 5-10 minutes to get the chia seeds to puff up fully.) 3. If you prefer a smooth texture to your porridge and have the time then you

33 can put everything in the blender/food processor and give it a whizz. If you have soaked overnight you can do this before cooking. Otherwise you can do it after cooking before you serve BUT do not put sealed lid on blender/processor with hot ingredients you need to have air being able to escape. 4. Optionally top with coconut flakes or threads or fruit or your favourite nuts. Chef Dom s Tips: 1. You can use a microwave instead of stove top and in that case just cook for aprox. 5 minutes but stirring every minute or so. Use a large bowl to avoid spillage. 2. If you are cooking the mixture then you can add 1-3 eggs to bump up the protein. 3. If you care what colour is then use the egg whites and save the yolks to add to something else. You need to stir a bit to get the eggs spread throughout mixture. 4. If you don t want to use all the mix you can keep it in the fridge for up to 3 days (perhaps longer but that s as long as we ve done it using coconut milk). 5. A banana or just half a banana really helps to make the texture of the chia more oat-like as a porridge so we usually always add that as well as another flavour.