Coconut Sunflower Paleo Porridge — Fall

As the days cool off I start to turn from raw / cold meals to more warming and grounding foods.  A warm breakfast is a great way to start the day.  This porridge has lots of essential fats, protein, and fibre to balance blood sugar, keep energy levels stable, and help with balancing moods and building neurotransmitters (such as serotonin).  It is grain free so helpful for those who can’t tolerate oats and other cereal grains.  I love it topped with frozen berries from my summer harvest.  Enjoy!

1½ teaspoons organic whole flaxseed
½ cup organic whole walnuts
½ cup unsweetened organic coconut flakes
½ cup filtered water
dash sea salt
1 Tbsp organic sunflower / pumpkin seed butter
Maple syrup to taste (optional)

Spread the coconut flakes on a cookie sheet and place in the oven.  Heat the oven to 350 and toast for roughly 10 min, keep an eye on it so it doesn’t burn.  Cool down the toasted flakes.

Grind flaxseeds, walnuts, and toasted coconut in a dry blender / food processor.

Add the above combo to you bowl, then puree water, sea salt, seed butter, and optional maple syrup.

Heat the liquids to a simmer and then pour over the nut/seed mix to combine.

The porridge gets thicker as it cools, so use water to get desired consistency.  Top with frozen organic berries and more toasted coconut flakes.

Inspired by The Spunky Coconut blog