Chia Seed Porridge Recipe [egg free, lactose free, gluten free, sugar free]

Ok so this is the one of the yummiest recipes I’ve learned since starting my journey to healing the gut. It is definitely an acquired taste but for those of us who struggle with soy or wheat based porridges, this chia seed porridge is a real life saver. I also love it because it’s a high protein, egg free breakfast option. Many gluten free breakfast ideas revolve around eggs but this one is finally for those of us who can’t do eggs at all 🙂

Chia seeds are a great source of protein for people who can’t digest proteins easily. If you’re on a soft food diet then this is a great way to get your protein fix. They are very low in calories and high in antioxidants, omega-3 fatty acids and fiber.

I add only the nuts and seeds that I’m not allergic to but you can pretty much add any nuts and seeds that you enjoy. You can also mix fruit in if you like – banana or strawberries would be really yummy but I stay away from most fruit because they all showed up as level 3 and 4 allergies on my ImuPro food allergy test (reeeeally recommend this test for anyone with digestion issues).

You can have it warm or cold. Just be aware that if you warm it up before you eat it, the consistency will be runnier than if you have it cold. That’s because the coconut milk gets thinner as it gets hotter. I like mine warm but it tastes really good cold too!

Enjoy 🙂

Ingredients:
Organic chia seeds
Pure Coconut milk
Flaxseed (called linseed in South Africa)
Almonds
Pumpkin seeds
Agave nectar

The amount of each ingredient varies according to personal taste preferences but I use about 10g of ground almonds and 10g of ground pumpkin seeds in half a bowl of chia porridge. I also use a teaspoon of agave nectar which is very sweet. I add approximately 4 teaspoons of soaked flaxseed because I really need them for my tummy but be careful because they change the consistency of the porridge so add them in slowly. My best advice is to add each ingredient by the teaspoon and taste as you go along. You’ll soon find what works best for you 🙂

Method:
1. Soak chia seeds in pure coconut milk over night. I like to leave it out the fridge because it gets thicker this way.
2. Soak flaxseed in water overnight. Don’t use too much water because it gets very gooey over night. Just use enough to cover the seeds.
3. Grind almonds and pumpkin seeds into a fine powder. I use the nutribullet to do this – it takes literally 10 seconds. I’ve heard that ready ground nuts and seeds are not always the best way to go as some suppliers add low-quality nuts to the mixtures. Not sure if this is true but rather safe than sorry.
4. Add ground nuts and seeds to chia in coconut milk.
5. Add flaxseed to the porridge. Go slowly….
6. Add agave nectar or honey or maple syrup to the porridge. Those with IBS should be careful of using honey!
7. Eat cold or warm 🙂

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