One of the hardest things I’ve found following a grain free diet? Not being able to eat porridge for breakfast…
so I’ve made a yummy one with almonds and plums
Canada has just entered fall (you might know it as Autumn) so I was able to find some amazing PLUMS from the local market,
plums go really well with maple syrup, adding the perfect bit of sweetness to this breakfast!
…I also LOVE the “fall colours” of the plums
If you love PORRIDGE as much as I do try this and let me know what you think
You can keep this in the refrigerator for up to 3 days, which makes it great for a quick midweek breakfast when in a hurry
Soaking nuts and seeds
Nuts and seeds contain little anti-nutrients, these are the things that give you a sore tummy when you eat raw nuts, by soaking them it makes it easier for us to digest them, as you neutralize the anti-nutrients
Recipe (Serves 4)
2 Ripe plums
15ml Maple syrup (extra to drizzle)
250ml Raw almonds (Soaked overnight in water with a pinch of salt)
500ml Greek yoghurt (a thick yoghurt works best)
Slice the plums and remove the pip
Heat the butter in a non-stick pan, add the plum slices and drizzle over the maple syrup, quickly fry for 2 minutes over a high heat, while gently tossing, allow to cool slightly.
Rinse and drain the almonds well
Place all the ingredients into a food processor, or simply use a hand held blender, and blend well until it resembles porridge
Refrigerate for at least 30 minutes or overnight in a sealed container
For extra yumminess serve with a few slices of maple plums!
If you don’t like plums simply substitute it with a fruit you do like,
and if you don’t like maple syrup or can’t get your hands on any, substitute it with a good quality honey