Candida Coconut Porridge

Serves 1
Prep time 1 minute
Cook time 5 minutes
Total time 6 minutes


  • 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


TIP:  For a weekend treat use almond milk instead of the rice milk


  • cinnamon
  • de-hulled hemp seeds
  • 1 tablespoon flax seed oil


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

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