Thick creamy paleo porridge with just enough of a bite. These “oats” totally blew me away, made with a mix of cauliflower, eggs and ground flax, I didn’t believe it could be so awesome until I tried it for myself!
Back in my grain eating days I’d whip up porridge or overnight oats 2 or 3 times a week for breakfast. I loved the warm creamy texture of mighty bowlful more often than not mixed up with an overly generous amount of fruit, topped off always with a mighty mound of nut or seed butter. Nine times out of ten I’d end up feeling incredibly sleepy about 10 minutes after I’d finished, followed by bloating, stomach cramps and an earlier than desired sense of hunger.
Why did I continue to eat them for so long?! I guess I just knew no different. I’d accepted the post meal symptoms which I experienced after most as the norm…just something I had to get on with.
My how things change! Post meal sleepiness is long forgotten, as stomach cramps and bloating. With porridge off the menu for over a year I had a little bit of a longing for something that would exude the same comforting warmth of a chilly mid morning (I say mid morning because it’s usually at least 10 or 11 am before I eat breakfast).
Bring on the paleo porridge challenge. With granola checked off the list it was something I’d been meaning to tackle head on!
It took a few batches to create something I was completely happy with. I went all out flax and nuts with egg and milk, too much of the latter… followed by an undercooked cauliflower mix completely unsweetened made edible by swirling in a mighty amount of almond butter!
A little ripe banana, vanilla and cinnamon go a long way, as does a few more minutes of cooking out the cauliflower rice! This bowlful was truly delicious, incredibly satisfying and kept me going for about 6 hours straight! Topped with my fresh batch of paleo granola, a few blueberries, “healthy sprinkles”…a.k.a cacao nibs and bee pollen along with the last few slices of my banana. DIVINE! No better way to get the chill out of your bones of a frosty morning. I left for work with smile in my tummy as big as the one on my face…paleo porridge mission completed!
Have your ever made a grain free porridge alternative? Share your own ideas or recipes!
Prep Time: 5 minutes
Cook Time: 10 -12 minutes
Keywords: boil breakfast entree gluten-free grain free low-carb low-sodium paleo soy-free vegetarian banana cauliflower flax seeds
Ingredients (1 large serving)
- 1 cup (300g) cauliflower rice (raw riced measurement/weight!)
- 1/3 cup (80ml) full fat coconut milk
- 2/3 cup (160ml) unsweetened almond milk
- Seeds from 1/2 – 1 full vanilla pod or 1 tsp vanilla extract
- 2 tbsp ripe banana puree (1/2 of a small banana mashed)
- 1/2 tsp cinnamon
- 1/4 cup (30g) ground flaxseed
- 2 large organic eggs
- Pinch of Himilayan Rock Salt
- 1 -2 tbsp paleo granola
- 1 tbsp blueberries
- A few slices of banana (or remaining half!)
- 2 tsp bee pollen
- 2 tsp cacao nibs
Place coconut milk, almond milk, vanilla seeds (or extract), cinnamon and cauliflower in a pot. Bring to the boil and leave to gently simmer for 10 minutes stirring every so often.
Whisk in mashed banana and ground flax, salt and leave to cook for a further 2-5 minutes..until thickened!
Whisk eggs in a bowl. Remove porridge from the heat, slowly pour in whisked eggs whisking continually; I did it three stages to ensure that the eggs didn’t scramble!
Serve porridge topped with suggested toppings or toppings of choice! Also wonderful with a mighty dollop of nut butter!