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Coconut breakfast with blueberries
A low carb alternative for oatmeal porridge. Coconut flour is nutritious and rich in fibre. A nice combination of cinnamon, coconut oil, coconut chips, pumpkinseeds and chia seeds. Vegan and Paleo.
1 serving
Ingredients
200 ml plant milk (oat, rice or coconut-rice)
15 g ground flax seed
30 g coconut flour
1 teaspoon coconut oil
1 teaspoon cinnamon
1 pinch sea salt
30 g blueberries
2 tbsp pumpkin, chia or hemp seeds
2 tbsp shaved coconut
Preparation
Set a cup of almond milk to heat up on a low flame.
Add in flaxseed, coconut flour, cinnamon and sea salt. Use a whisk to break up any clumps.
Heat until slightly bubbling.
When the mixture is as thick as you want it to be, turn off the flame and add in your toppings.