This is an extremely filling, very calorie-dense porridge that is truly delicious and perfect for a day where you need to plan for two very large meals rather than three or four. I adapted this recipe from the Mark’s Daily Apple “Noatmeal” recipe.
Ingredients:
Handful of pecans, ground to a coarse flour in a food processor
Hazelnut meal, 1/4 cup (or any other ground nut/nut meal in equal proportion to the pecans)
5-6 very small fresh apricots (size of a cherry tomato) or 2 larger apricots (size of a golf ball)
1/2 cup regular (not lite) coconut milk + 1/2 cup water
1 Tbs. Almond butter
3 eggs
Heaping tsp. cinnamon
1/4 tsp. Pumpkin pie spice
Place the ground nut flour in a bowl. Place the apricots (without seeds!) in the food processor until you have apricot paste.
Combine coconut milk and water (use a shaker cup or blender if needed to eliminate any lumps.) Add 1/4 cup of this coconut/water mix to the 3 eggs and whisk until mixed well.
Add the apricots and almond butter and mix well.
Finally – add the nut flour, cinnamon and pumpkin pie spice.
Now heat on LOW, stirring frequently, for a few minutes. Add coconut milk as mixture thickens to keep the desired consistency. Top with fresh berries and enjoy!
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9 Responses
Is this for breakfast? (I assume so) I may try this one
Its for whenever you want! No rules.
I’m assuming you use coconut milk from a can and not the kind in the milk section?
Canned Thai Kitchen coconut milk! It’s the best I’ve found and it comes in the right quantity.
ok cool. I have used that before in recipes. Is that also the kind you use in your coffee?
Exactly what I use in my coffee! It doesn’t dissolve into the coffee quite the way cream does – I believe it’s because of the hydrogenation of the dairy creamer, but I could be wrong…it’s something like that. It took Husband some time to get used to it, but now he loves coconut milk in his coffee! I buy the regular kind and “cut it” with a can of filtered water. It yields twice as much and is the same texture as lite coconut milk at half the price.