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Toasted Coconut and Cacao Nib Paleo Porridge

It’s super cold at the moment (or maybe I’m just being an uber wuss) and this Toasted Coconut and Cacao Nib Paleo Porridge has just been the perfect winter warmer for me! No more freezing fingers and toes for me… Now if you’re expecting porridge, or even something that tastes remotely like porridge, then this isn’t it (click here now if you’re wanting a perfect imitation Paleo/vegan porridge). This is a luxurious, indulgent, super clean, and filling breakfast option – oh and did I mention it is sugar-free too?! I’ve put 1/2-1 tbsp of maple syrup in the ingredients but personally I don’t think it needs it.

I decided to make this a custard based porridge – so you’ll need just a single egg yolk. Don’t worry though even without the whites the yolks alone contain roughly 6.88g of protein (that’s 16% of your RDA) making it a great way to start the day. Eggs also contain 100% of the fat soluble vitamins A, D, E, and K as well as carotenoids, lutein, zeaxanthin, calcium, iron, phosphorus, zinc, thiamin, folate, vitamin B6 and B12, and even DHA. Phew – what a mouthful!

If you’re vegan don’t worry I’ve added in agar agar as an egg substitute – it’s a good source of soluble fibre and is also heavily detoxifying – so although it may not pack a nutritional punch it has its benefits. If you can’t get a hold of agar agar then just use another tablespoon of chia seeds in the mix – milled chia seeds work best for a smoother feel.

So without further ado – here is my gorgeously indulgent Paleo Porridge recipe…

Toasted Coconut and Cacao Nib Paleo Porridge
Prep time
Cook time
Total time
This Paleo Porridge is packed full of toasted coconutty goodness, antioxidants, protein, fibre, and a whole host of vitamins and minerals.
Recipe type: Breakfast
Serves: 1-2
  • 1 cup/75g dessicated coconut
  • ¾ cup/180ml coconut milk
  • 1 egg yolk (or 1 tbsp agar agar for vegan option)
  • 1 tbsp coconut oil
  • ½ - 1 tbsp maple syrup
  • ½ tbsp chia seeds
  • 1 tsp vanilla extract or ¼ tsp vanilla powder
  • ½ - 1 tbsp cacao nibs
  1. In a small heavy bottomed saucepan add your dessicated coconut and place onto a low heat. Stir often until around half of the coconut has browned and your kitchen has started to develop a delicious coconutty smell! Remove from the heat and set to one side.
  2. In a separate bowl whisk together your coconut milk, egg yolk (or egg substitue), maple syrup, and vanilla. Pour your egg mix into the pan with the toasted coconut and whisk gently.
  3. Return the pan to a low heat, add your coconut oil and chia seeds, and stir often. Cook for 8-10 minutes until almost all of the liquid has evaporated.
  4. Serve between two people or just for one (I know that's what I do). Top with cacao nibs, fruit, or even bee pollen.
*Please note that all cup measurements used are British cups and thus equal to 250ml.


Treat yourself to some caveman friendly goodies today!

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