|1/4 c||flaxseed — flour|
|1/4 c||coconut flour|
|3/4 c||coconut milk|
|1 1/4 c||water|
|2 tsp||coconut — sugar|
|1/2 tsp||vanilla — extract|
|salt — to taste|
|8||dates — soft medjool|
|3 Tbs||peanut butter|
|3 Tbs||almond butter|
|1/4 tsp||cinnamon — ground|
Blitz butter ingredients until combined but the dates are still chunky.
Add some boiling water if the butter is too thick.
Mix all the ingredients for the porridge in a small pan and simmer until warmed through and thickened.
Add some boiling water if the porridge is too thick.
Serve with a dollop of nut butter, toasted coconut and seeds and fresh berries.
The recipe makes about 3 servings. Story any leftover in the fridge and warm gently the next day before adding the fruits, seeds and nut butter.
Recipe reprinted with permission of Heinstirred. To see more clicker here.
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