Flaxseed and Coconut Porridge with Blueberry "Jam"
Updated: Oct 9, 2020
Flaxseeds are a tiny, but in this case size absolutely isn't a measure of worth. These little seeds are a densely packed source of fibre which means they can be wonderful in helping many cases of constipation. They're also a beautiful source of polyphenols (plant chemicals) which means they offer antioxidant support as well as act as a food source (prebiotic) for the health promoting bacteria in the gut microbiome. These seeds and their oils have one of the highest, plant-derived concentrations of the essential omega-3 fatty acid and for this reason I absolutely love including flaxseeds, flaxseed meal and their oils in any plant based protocol.
Plant based or not, all of the above means flaxseeds offer beautiful support for the gut microbiome, bowel motions and skin health.
If you're not sure where to start with flaxseeds, try them in this "porridge" or use the seeds/ meal as a topping on smoothies and/or buddha bowls. You could also try these Flaxseed and Coconut Pancakes.
Ingredients (serves 1)
2 tablespoons flaxseed meal
1 tablespoon LSA
1 tablespoon coconut flour
1 tablespoon Bare Blends Vanilla & Coconut Vegan Protein powder
½ cup unsweetened coconut milk
¼ cup water
1 tsp chia seeds
2 tablespoons coconut yoghurt
1 tablespoon cacao nibs
1 tablespoon coconut flakes (optional)
Begin by preparing the Blueberry "Jam"- see below.
Next prepare the porridge. To a small saucepan add flaxseed meal, LSA, coconut flour, coconut milk, chia, cinnamon, protein and simmer until porridge thickens, stirring throughout.
To serve, top with Blueberry "Jam", coconut flakes and optional coconut yoghurt and/or cacao nibs.
Ingredients (serves as 1 side)
3/4 cup frozen organic blueberries (partially thawed)
1/4 tsp rice malt syrup (optional)
1 tsp chia seeds
1 tsp water
Pinch cinnamon (optional)
Begin by preparing your Blueberry “Jam”, as it can simmer while making the rest of your meal.
In a small saucepan over low heat, add the frozen blueberries, chia seeds and water and cover with a lid.
After about 3 minutes, remove the lid and check on the blueberries – once juices begin to seep out, add the cinnamon and rice malt syrup (optional) and stir well.
Leave uncovered, on low heat and stir occasionally while you cook the rest of your meal (5- 15 mins is fine).
The “Jam” is ready when the juices formed are syrupy and the blueberries are plump and hot.
Once ready, remove from heat and leave the cover on to keep warm until ready to serve
To store, allow the berries to cool before placing them in a well sealed jar. Keep in the fridge for a few days.