I was not keen initially to make this as it didn’t appeal. However, I’m glad as it is a wonderful start to the day; truly delicious, soothing and nutritious. I made two versions (see final photos). In the middle photo, the porridge was made in a sauce pan; its topping is raspberry chia seed jam and what the original recipe calls peanut butter fudge (peanut butter mixed with double cream). The final photo shows porridge made in the microwave; it has raspberry chia seed jam swirled through it, fresh raspberries and a drizzle of keto syrup. The microwave method was the better texture. The recipe is from the Sugar Free Londoner site. It serves one.
Nutritional information: cals 216, Carbs 9.6g, Fibre 7.1g, Net carbs 2.5g, Fat 17.2g, Sugar 0.5g, Protein 8.1g.
- 2 tbsp flaxseed ground / flaxmeal
- 2 tbsp almond flour
- 2 tbsp ground sesame seeds (I used sesame seed flour)
- 1/2 cup / 120 ml almond milk unsweetened (I used coconut milk)
- 1 tsp granulated erythritol optional (I didn’t add this)
- berries for topping, optional
- Place the flaxmeal, almond flour and ground sesame seeds in a bowl and mix.
- Add 1/2 cup of unsweetened almond milk and microwave on high for 1 minute. Stir. Then microwave another 1 minute.
- Add more almond milk to loosen if necessary. Sprinkle with erythritol and berries and serve.
- See the range of toppings suggested on the website.