Strawberry & Cardamom Grain-Free Porridge

by Amy Chaplin

This recipe is from Amy Chaplin’s new book, Whole Food Cooking Every Day. I cannot recommend this book enough. I’ve been working through it over the past few weeks and every recipe I have tried has not only tasted incredible, but my body has felt great for eating it. My energy has increased and my digestion improved. And she hasn’t paid me to say any of that, but has given me permission to share this recipe. Lucky us!

Recipe

Makes around 4-6 servings depending on portion size. Can be stored in an airtight container in the fridge for around 3 to 4 days.

Ingredients

• 1/2 cup whole raw almonds soaked overnight in 2 cups of water (filtered if possible)

• 1/2 cup of raw sunflower seeds soaked overnight (in a different bowl to the almonds) in two cups of water

• 1/2 unsweetened coconut flakes

• 1/4 cup coconut flour

• 3 tbsp whole flax seeds

• 2 tbsp chia seeds

• Pinch of fine sea salt

• 2 cups of fresh or frozen strawberries

• 1 1/2 tsp ground cardamom (I preferred less, using 1 tsp)

• 1 tsp vanilla extract (you may want to choose an alcohol-free version, or use a vanilla pod)

• 3 cups of water

Instructions

1. Drain and rinse the almonds and transfer them to an upright blender with strawberries, cardamom, water, coconut flour, and salt then blend until smooth.

2. Drain and rinse the sunflower seeds and add them to the blender with the coconut and blend until coarsely ground.

3. Pour the mixture into a pan and and bring to the boil on a medium heat, whisking regularly.

4. Once boiled, remove from the heat and stir in the chia and flax seeds. Cover for five minutes and allow to thicken.

5. Whisk in the vanilla, and serve with your favorite toppings. I used sunflower seeds, bee pollen, kiwi berries, and blackberries.

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