Nutty Coconut Porridge with Raspberries
When winter kicks in, porridge is one of
those comforting foods that warms me and keeps me satisfied for ages. I got to
thinking though that I would like to devise a recipe that retains the creamy
consistency and comforting nature of porridge, whilst reducing the carbs and
adding some healthy fats and extra nutrients. I was amazed at how few oats were
needed in this porridge to maintain the same texture. And it’s even yummier
than standard porridge. Well that’s my opinion anyway. Try it and see what you
think. Please don’t substitute the pecans for other nuts though as I think
their flavor is integral to this recipes success.
Serves
2-3.
Suitable
for:
Gluten free*, dairy free, soy free, sugar
free, low fructose, egg free, vegetarian/vegan and carb conscious
eaters.
Conscious
content:
·
¼ cup of non-contaminated Instant
Oats*
·
⅓ cup of Desiccated Coconut
·
½ cup of Ground Pecans (I use a
coffee grinder)
·
¼ cup of Slivered Almonds
·
270ml can of Coconut Cream (or
coconut milk if you prefer)
·
Approximately ¼ cup of Almond
Milk (or other milk)
·
2 teaspoons of Norbu/Natvia/Xylitol
(or other sweetener of your choice)
·
Fruit for topping
The
Creative Phase:
1.
Place oats and coconut cream in
a saucepan and stir on low-medium heat for 1 minute.
2.
Add desiccated coconut, pecans,
almonds and sweetener and continue stirring for another minute.
3.
Add almond milk gradually until
you reach your desired consistency.
4.
Place porridge in a bowl and add
your choice of fruit. I personally love
frozen raspberries warmed up or sliced banana with cinnamon sprinkled on top.
Do oats contain gluten?
*There is major controversy around whether
oats contain gluten. The consensus appears to be that non-contaminated oats
(i.e. ones that have not been grown, processed or stored near gluten grains)
are fine in small quantities for the vast majority of coeliacs. However, although
oats do not contain the gluten that is in wheat, rye and barley, they do
contain a protein called Avenin that a small number of coeliacs react to. It’s
probably worth seeking advice about how to test if this is a problem for you if
you are a coeliac. It’s also worth noting that they have discovered some oats
cause more reactions than others, so find a brand that suits you and stick to
it! If you do not have coeliac disease but you are gluten sensitive, you should
be ok with oats if you buy them from a company which farms, processes and
stores their oats away from gluten grains and tests for gluten content (but no
guarantees; we’re all different). For those of us just trying to minimize gluten,
but who have no obvious adverse reaction to it, normal oats are fine.
