Low Carb Coconut Flour Muesli Porridge

17 May 2016

Many commercial cereals are unfortunately loaded with processed grains, sugars, artificial ingredients and unnatural flavours and dyes. That’s why I much prefer to make my own at home – that way I know exactly what ingredients are going into my “cereal” and I can also make sure that what I am eating is nutritionally balanced. Getting back in touch with a more primal way of starting your day can make a huge difference in your energy levels, how you feel, and can kick-start your morning so that you feel great, alert, and ready to take on the day.

I have to admit that this is one of my favourite creations to date. As a kid, I absolutely loved instant cereals and porridges (eeek!) and even though I now know how “not so good” they are for us, I still miss the delicious taste and texture of a warming porridge, so I decided to find a way to re-create this using healthy, wholefoods ingredients.

I have often used coconut flour to bake with, but I have never thought to use it in a cereal…well at least until now! It’s such a great way to add body to mueslis and to create delicious low carb porridges. So this past weekend I decided to test this out with some Lemcke Milled Coconut Flour from the Faithful to Nature Online Store. (This is my new favourite thing to do – so easy and simple to order, with ingredients delivered straight to your door! The perfect solution for a busy schedule)

Lemcke Coconut Flour is actually made from the fibre from the coconut meat after most of the oil has been extracted to make Virgin Coconut Oil. Coconut flour is therefore very high in dietary fibre and protein, and is gluten-free. It even has more fibre than gluten-based grains. And I absolutely love that coconut flour has a mildly sweet coconut taste – it’s delicious! It also combines so well with nutty flavours which make it absolutely ideal as a bulking agent in cereals and muesli. When you add liquid to the coconut flour, it thickens to mirror the consistency of a typical instant porridge cereal, and it takes so much better!

This is really one to try. I hope you enjoy it as much as I do and let me know what you think by leaving your opinion in the comments section below.

Serves 6 | Ready in 20 mins

Ingredients

½ cup Lemcke coconut flour

½ cup desiccated coconut

½ cup coconut flakes

1/3 cup (80ml) sunflower seeds

1/3 cup (80ml) pumpkin seeds

¼ cup flaxseeds

¼ cup whole raw almonds

¼ cup almond flakes

2 tbsp. coconut oil - melted

2 tbsp. sesame seeds

2 tbsp. xylitol / maple syrup

1 tsp. vanilla extract

¼ tsp. cinnamon

¼ tsp. ground cloves

Instructions

Step 1:

Place Lemcke coconut flour and desiccated coconut into a bowl and stir thoroughly. Add to a large frying pan and toast on medium heat for 2-3 mins watching carefully until contents becomes light brown. Remove from heat and allow to cool

Step 2:

Place toasted desiccated coconut and coconut flour back into the bowl and add remaining dry ingredients. Stir well. Then add melted coconut oil and vanilla extract. Stir again until all ingredients are well combined.

Step 3:

Place contents of bowl back into frying pan and allow to toast for 5 minutes on low-med heat, watching closely and tossing regularly to ensure muesli is toasted evenly. Once all ingredients are lightly browned and toasted, remove from heat and allow to cool.

Step 4:

Store muesli in an air tight glass consol jar. Enjoy 4 tbsp. muesli with ½ cup warm almond milk. As you stir you will see the muesli will thicken to form a porridge. Perfect for the cooler months, low in carbs, high in energy and utterly delicious!