Candida Coconut Porridge
Serves 1
Prep time 1 minute
Cook time 5 minutes
Total time 6 minutes
Ingredients
- 60g rolled oats (preferably gluten free, 4-5 heaped table spoons)
- 350 ml rice milk
- fresh organic lemon peel
- 1 handful mixed seeds (sunflower & pumpkin seeds)
- 1 heaped tablespoon desiccated coconut
Note
TIP: For a weekend treat use almond milk instead of the rice milk
Optional
- cinnamon
- de-hulled hemp seeds
- 1 tablespoon flax seed oil
Directions
| Step 1 | |
| Roast the sunflower & pumpkin seeds in a saucepan for 2-3 minutes. | |
| Step 2 | |
|
Add the coconut at the end as it is very quick to burn. It’s not meant to get brown. We’re just looking to bring the nice smell and flavour out a little bit. You’ll be surprised how naturally sweet it tastes. | |
| Step 3 | |
|
Bring the rice milk to the boil and add the oats and lemon peel. Then simmer steadily for 5-6 minutes, stirring often to give it a creamy consistency. Add a little bit of water or more rice milk if necessary. Finally fish the lemon peel out and add a pinch of cinnamon to your delicious porridge. | |
| Step 4 | |
| Sprinkle with some shelled hemp seeds, a pinch of cinnamon and a tablespoon of flax seed oil before serving | |
