Since most cereals are super high carb foods, we’re always exploring new breakfast ideas and ways to make low carb cereal-like options. One such creation – this zucchini coconut porridge.
There are actually many things you can eat for breakfast if you just get a little creative. And though it may sound like a strange idea to add zucchini to a breakfast dish such as porridge, it works. And, it’s an added bonus that you’re getting a veggie hit first thing in the morning too!
It’s got a lovely taste, aroma and texture and can be made in a big batch for the whole family if you choose. It is high on the calorie side, due to the amount of fat it contains from the nut flours and coconut, but you’ll burn it off in no time at all – all natural ingredients burn faster than junky packaged foods.
Give it a try because it really is very tasty and satisfying.
Happy Eating.
Zucchini Coconut Porridge
Ingredients
- 1 zucchini – grated
- 1.0 oz almond meal – equiv. to 1/2 cup
- 1.2 oz sunflower seeds – equiv. to 1/4 cup
- 1 cup coconut milk
- 1 cup Water
- 4.5 oz desiccated coconut – equiv. to 1 cup
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- Pinch nutmeg
- 2 teaspoon vanilla extract
Instructions
- Place all ingredients into a small pan.
- Heat slowly over a low heat and then simmer for 3-5 minutes until zucchini is cooked a little and the mixture is thick and creamy and heated through.
- Serve as is for a spicy aroma filled porridge. If you prefer it sweet add some stevia. You can also add some extra coconut cream on top for serving, or some strawberries and berries on top.
Notes
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Calorie content just o high for my liking.
Do you have any alternatives for stevia as I don’t like the taste. I have tried a variety of kinds of stevia and not one did I like
Sucralose, tagatose or erythritol are your second best options. More info on sugar substitutes here and here.