Almond and raspberry porridge

Almond and raspberry porridge with almond flour, chia seeds, unsweetened almond milk and fresh raspberries – creamy, fruity and pleasantly filling.

At a glance

• Serves 2
• Prep time: 5 min
• Cooking time: 10 min
• Total time: 15 min
• Calories: 320 kcal per serving
• Protein: 10 g
• Fat: 25 g
• Carbs: 15 g

Ingredients

• 80g fine almond flour
• 30g chia seeds
• 300ml unsweetened almond milk
• 150g fresh raspberries
• 1 tbsp coconut sugar
• 1 tsp Ceylon cinnamon

Method

You’ll need: saucepan · wooden spoon

1. Mix the almond flour, chia seeds and coconut sugar thoroughly in a saucepan.
2. Slowly stir in the almond milk and warm everything over a medium heat. Stir regularly until the mixture thickens and turns creamy.
3. Gently fold in half the raspberries. Leave for a moment so they break down slightly and colour the porridge.
4. Take the porridge off the heat and season with Ceylon cinnamon.
5. Spoon into bowls and serve with the remaining raspberries.

Good to know

When mornings need to be quick, I especially like warm bowls like this. Creamy, gently sweet and with a fresh fruity note.

Swaps

Almond milk → tinned coconut milk diluted with water (a little creamier, usually higher in fat). Less sweet: halve the coconut sugar and round it off with cinnamon, vanilla or a few berries. Raspberries → blueberries (similarly fruity, with polyphenols). Almond flour → ground hazelnuts (stronger flavour, also with lots of unsaturated fats).

Allergens

Contains almonds, and the chia seeds add a lot of fibre, which sensitive people may notice; suitable for children in a small portion, and the ingredients are commonly used in pregnancy – adjust individually for allergies or intolerances.

Dairy-free recipes