I’ve been making extra efforts with a low-carb approach to my diet for the last few weeks, and am feeling good on it. But… I’m really missing a warming bowl of porridge in the morning!
So there was just one thing for it; come up with an alternative. I find this blueberry and coconut seed version hits the spot – rich, creamy coconut milk is complemented by the tangy blueberries – as well as giving my gut bacteria a lovely dose of 5 different kinds of plant foods to feast on!
10g chia seeds
10g pumpkin seeds
120ml coconut milk (plus some coconut cream from the top of the can)
Blueberries (I use frozen) and coconut flakes to serve
Grind the seeds in a coffee grinder or food processor. Add to a small pan with the coconut milk and stir until it reaches your preferred consistency. Add a bit of water if it becomes too thick. Serves with berries, coconut flakes and an extra teaspoon of coconut cream from the top of the can!