Low-carb porridge

Ingredients for 1 servings:

• 20 g coconut flour
• 200 ml plant-based drink (millet milk)
• 10 g chia seeds, soaked
• 10 g flaxseed
• 3 g nettle seeds
• 5 g walnuts
• 20 g prunes
• ½ medium-sized apple, approx. 70 g
• 50 g blueberries
• 10 g protein powder (pea protein powder)
• Ginger root, fresh
• Cinnamon powder
• Bertram
• Clove powder
• turmeric
• Galangal
• Cardamom powder

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 7 minutes; Total time approx. 17 minutes

Chop the prunes, ginger, and apple half into small pieces. Pour the millet milk into a saucepan, stir in the coconut flour, and cook for 2-3 minutes. Then add the spices, chia seeds, prunes, walnuts, and apple, and simmer for another 2-3 minutes with the lid closed so the apple and prunes release their flavor and soften slightly. Then stir in the pea protein powder, flaxseed, and nettle seeds. Garnish with blueberries. Soak the chia seeds beforehand! It’s best to store chia seeds in the refrigerator. There are various instructions for this. Mix 200 ml of liquid with 3 tablespoons of chia seeds and soak overnight. If you want it to cook faster, we recommend adding 4 tablespoons of seeds to 200 ml of liquid, or using warm liquid. This will allow the seeds to swell much faster. Two alternatives for the pea protein powder: Use 100 g of low-fat quark or 1 egg white. Mix these in as well. But then the porridge is no longer vegan.