Flaxseed Porridge (Keto)
This creamy flaxseed porridge combines coffee, coconut milk, and a topping of pan-fried squash and sliced almonds.
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Servings: 1 serving
Ingredients
- 200 ml coffee about 2 cups of filter coffee
- 150 ml coconut milk thick, canned
- 3 to 4 tablespoons flaxseeds
- 2 tablespoons erythritol
- 75 g squash diced
- 1 handful flaked almonds
- 1 teaspoon cacao nibs
- 1 teaspoon almond butter
- 1 pinch Celtic sea salt or Himalayan pink salt
- coconut oil for sautéing the squash
Procédé
- Grind the flaxseeds or crush them in a mortar (I bought a small electric coffee grinder for this). Leave them to soak in the (thick) coconut milk (for at least 10 minutes). You can do this directly in the small saucepan you will use later. Mix well.150 ml coconut milk, 3 to 4 tablespoons flaxseeds
- Brew some coffee; you will need about 2 regular cups. For a stronger flavor, use a little more and reduce the coconut milk by the same amount.200 ml coffee
- Toast a handful of flaked almonds in a frying pan, then set aside.1 handful flaked almonds
- Cut the squash into small pieces and sauté it in the frying pan with a spoonful of erythritol and a little coconut oil.75 g squash, 2 tablespoons erythritol, coconut oil
- Warm the coconut milk with the flaxseeds (the mixture should already have thickened a little). Add the coffee and a spoonful of erythritol. Stir briefly. Then blend with an immersion blender until creamy.1 pinch Celtic sea salt
- Pour the porridge into a bowl and top with the sautéed squash and flaked almonds. If desired, add a small spoonful of nut butter and the cacao nibs.1 teaspoon almond butter, 1 teaspoon cacao nibs
Notes
Equipment: Small saucepan (with a handle) (for the porridge), Small PFAS-free frying pan (for the squash), (Wooden) spoon (for stirring).
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