Breakfast Doesn’t Always Have to be Eggs!
We’ve been trying to wake up earlier every day now that Spring is here in NYC. Rami is better at this superhuman feat than I am. I must admit it’s easier to wake up to a bright and shining morning in Spring than a dreary winter day (not if you have allergies though I guess).
Breakfast is usually a cup of coffee (soon to be Cold Brew now that hotter days approach!) followed by some classic Scrambled Eggs. We love mixing it up though; we have a blog to run after all. A few weeks ago we gave Low Carb Maven‘s Coconut Flour Porridge a try and were very impressed. Rami had been craving a childhood favorite of his – semolina porridge (in Russian it’s “mannaya kasha”) and this was our first attempt to recreate it. The texture and flavor was amazing and the recipe totally works with any mix ins you may want to add! Not a bad option to keep in mind for busy mornings when you want something warm and soothing as it’s pretty quick to prepare. Thank you to Kim for the great recipe! We’ve been enjoying it for weeks.
This recipe just goes to show how versatile coconuts can be. They’re broken up into so many forms found on supermarket shelves, whether it’s coconut water, milk, flour, oil or flakes for sprinkling into your morning porridge (which is exactly what we did!). This coconut flour porridge is a perfect option for a low carb or paleo diet. We’ve been reducing the amount of dairy we eat in an effort to be more paleo friendly. We do like to enjoy our Kerrygold grass-fed butter and organic heavy whipping cream in our morning coffee. We’ve also been embracing stevia more, which is why we’ve used our trusty liquid stevia in this recipe. We find liquid stevia much less bitter than powdered stevia extract. Maybe you might too!
After much experimentation, we discovered frozen blueberries work best in this low carb and paleo coconut flour porridge. They’re pretty low carb relative to other fruits and since they’re frozen, they break down very nicely when heated in the porridge. Once broken down, the berries simply burst with flavor. Warm berries beat cold ones, hands down. We also added pumpkin seeds, because what’s life without a little crunch? Pumpkin seeds are low carb and high protein, a perfect addition to any breakfast. You can add either a tablespoon of grass-fed butter or coconut oil for a boost of fat to keep you going until lunch.
Kim over at Low Carb Maven adds a beaten egg to her coconut flour porridge to thicken it up but we began skipping this part to save time and found the porridge to still taste and feel great. If you want a little boost of creaminess, fat and protein, consider adding a beaten egg slowly into the cooking porridge!
Loved this recipe? Let us know! Something didn’t quite turn out right? Ask us in the comments below or contact us– we respond to comments every day and would love to hear from you and help you out! And check out all our low carb breakfasts to learn to make more delicious and healthy meals!
Have You Tried These Delicious Recipes?
Disclosure of Material Connection: The products above are linking to Amazon as “affiliate links” because we're affiliates! When you click on a product, it'll take you to its Amazon page where the price stays the same for you and Amazon pays us a small percentage. This helps us continue to provide quality recipes and pay for operating costs.