Longing for some hot cereal in the morning but eating grain-free? I tweaked a recipe by DJ Foodie, to be dairy-free and a bit more sweet, and this turned out great for cold weather mornings—grain-free, dairy-free, low-carb…and a delicious and warming start to your day!
Chia-Nut Breakfast Cereal
Yield: 1 serving
1/2 cup SO Coconut Milk, unsweetened
2 tablespoons coconut cream (skimmed from top of canned full-fat coconut milk)
(You can also use heavy cream if eating dairy)
1/2 teaspoon almond extract
1/4 teaspoon vanilla extract
1/4 cup hazelnut flour
2 tablespoon chia seeds
2 tablespoons chopped pecans, toasted
1 tablespoon unsweetened, dried, shredded coconut
1/4 teaspoon cinnamon, ground
2 drops stevia glycerite (it’s a non-bitter kind)
Garnish: 1 teaspoon Yacon syrup (optional)
Heat coconut milk, cream, almond, and vanilla. Combine the chia, nut meal, nuts, spices and salt.
When the milk is hot, pour it over the top of the dry ingredients and stir. Add one drop of stevia, stir again, taste, and add another, if needed. Stir several times for the first 5 minutes, then let the cereal thicken for about 20 minutes. Reheat briefly in the microwave, pour a bit of coconut milk over your cereal and enjoy! If your carb intake can handle it, add a teaspoon of yacon syrup, a sprinkle of almonds, cashews, pumpkin seeds, and perhaps a few berries. 😉
Nutrition Facts (below) do not include toppings.