In summer, it can work as a cold overnight pudding. In winter - like a warming porridge, which (unlike the popular oatmeal) saturates until lunch and warms up thoroughly. Vegan biolog and vegan omega 3. Quinoa in this case can be changed to sorghum, amaranth or even any nut flour. Flax meal or flax flour - on ground flax. Hemp kernels - on chia. You can add frozen or fresh berries, citrus or mango to the porridge.
- 1/2 cup quinoa (tricolor mix here)
- 1/3 cup flax flour (flax meal, freshly ground flax is also suitable)
- 1/3 cup coconut milk (I use Kara or Masale)
- 100 ml of water
- a handful of almonds (or pumpkin seeds)
- hemp kernels or chia 1 tbsp optional
- a pinch of black Himalayan salt (any quality sea)
- 1 tsp coconut oil
- a little sweetener: stevia, coconut sugar or erythritus from acceptable substitutes)
Quinoa is better to soak overnight. Mix quinoa, flaxseed flour, coconut milk, raw almonds, salt and sweetener, hemp seeds, if using, coconut oil. Bring to a boil, reduce heat and cook for 10-15 minutes stirring. You can take longer. It is necessary to stir, a lot of fat will definitely create a crust on the lower layer and burn).
Here - video recipe.
Quinoa is better to soak overnight. Mix quinoa, flaxseed flour, coconut milk, raw almonds, salt and sweetener, hemp seeds, if using, coconut oil. Bring to a boil, reduce heat and cook for 10-15 minutes stirring. You can take longer. It is necessary to stir, a lot of fat will definitely create a crust on the lower layer and burn).
Here - video recipe.
