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This healthy and satisfying Grain-Free Coconut and Chia Porridge is a slightly different take on soaked chia puddings since all the ingredients are cooked together just before eating and eaten warm like regular porridge.
I never know what to have for breakfast, it's always been a complete stumbling block for me since there are a bunch of breakfast foods I don't get on with, I'm looking at you eggs! Then with this pregnancy I'm feeling especially fussy. I like my breakfast simple, quick and healthy and now it’s January and I’m looking ahead to the incredibly life changing year that’s in store for me I want to treasure my body and start each day with good intentions, even if I have succumbed to my Christmas chocolate stash by 4pm.
I’ve been making this Grain-Free Coconut and Chia Porridge for the past few mornings and it has fit my fussy bill completely. It’s not too sweet, it’s dairy free, has lots of protein from the chia seeds, nuts and coconut and sets you in good stead for the day.
You can buy chia seeds from any health food shop and they are good to go on anything but they are especially good when paired with liquid. When cooked into the coconut milk they swell up to form little creamy bubbles which pop in the mouth. The texture is what this porridge has in spades. Often I think I care more about the texture of a food than the taste and this one has it all; the creaminess of the coconut, the slight crunch of the almonds, the chew of the figs and the pearly goodness of the chia. It’s a terribly satisfying breakfast.
Since this only takes about 10 minutes to prepare I have been rustling it up with no effort in the mornings and it's a nice change from the regular Coconut Chia Puddings which require overnight soaking which I can't always be relied upon to do.
I serve mine with either toasted coconut shavings or sliced banana, perhaps even an extra drizzle of maple syrup if I dare.
Grain-Free Coconut and Chia Porridge
- 200 ml coconut milk
- 2 tablespoons chia seeds
- 25 g desiccated coconut
- 30 g whole almonds - toasted then roughly chopped
- 40 g dried figs - roughly chopped, about 2
- ½ teaspoon vanilla extract
- 1 teaspoon maple syrup
- Place all the ingredients in a medium sized saucepan.
- Bring everything to a gentle boil as you stir it all together.
- Turn off the heat and let stand for 10 minutes so all the coconut milk is absorbed.
- Serve with a topping of your choice.
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