A warming gluten free breakfast porridge loaded with chia, flax, hemp and coconut.

This brekky is a great way to boost your fibre intake, support hormone health and it’s loaded with nutrition.

Serves: 1

Ingredients

• 1 cup of almond milk or coconut milk
• 1 tsp of pure vanilla essence
• 1 tbsp. flax seeds of choice
• 1 tbsp. chia seeds
• 1 tbsp. hemp seeds
• 3 tbsp. unsweetened shredded coconut
• A pinch of sea salt
• 3 drops of stevia (optional) or a small teaspoon of rice malt syrup.
• Toppings of choice (see below for idea’s)
• A drizzle of rice malt syrup to serve 

1. Pour the milk into a small to medium-sized saucepan.
2. Slice vanilla bean in half, lengthwise, and scrape seeds into milk.
3. Warm the milk over medium-heat until it comes to a gentle boil.
4. Add the flax, chia, and hemp seeds along with the coconut, and stir to combine.
5. Reduce the heat to simmer and stir over low heat until porridge thickens.
6. Season with small pinch of salt.
7.  Serve immediately with your favourite toppings.

Topping ideas:

o   figs, pistachio and cocoa nibs.

o   Raspberry and macadamia

o   Pear and sunflower seed

o   Blueberry, pumpkin seeds and buckwheat buckini’s

o   Add half a tsp of ginger spice and all spice plus a clove to the seed mix (while cooking) to create a warming blend of seed porridge.