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Sweet grain-free pumpkin porridge
Ingredients:
2 tablespoons of almond flour (you can also use coconut flour, or combine them),
a glass of coconut milk,
half a glass of water,
200 grams of pumpkin or acorn squash, cut into cubes,
a handful of pecans or walnuts (not during acute inflammation),
1 teaspoon of maple syrup,
1 teaspoon of cinnamon powder,
1/4 of a teaspoon of salt,
1 tbsp of coconut flakes.
Instructions:
In a small pot, bring to the boil these ingredients: coconut milk, water, cinnamon, almond flour and pumpkin.
Add maple and salt and continue cooking until the pumpkin softens.
Remove from heat and stir to get a smooth, velvety consistency.
Sprinkle with nuts and coconut flakes before serving.
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