Low-carb almond porridge with warm raspberries

Low-carb almond porridge with warm raspberries: a creamy breakfast of ground almonds, coconut milk, linseed and fruity raspberries, quick to make and satisfying.

At a glance

• Serves 2
• Prep time: 5 min
• Cooking time: 10 min
• Total time: 15 min
• Calories: 550 kcal per serving
• Protein: 15 g
• Fat: 45 g
• Carbs: 20 g

Ingredients

• 100 g ground almonds
• 200 ml coconut milk
• 100 ml water
• 150 g raspberries
• 1 tbsp linseed

Method

You’ll need: microwave · saucepan · wooden spoon

1. Put the ground almonds, linseed, water and coconut milk in a small pan. Stir everything thoroughly so no lumps form.
2. Warm the mixture over a low to medium heat. Stir regularly until the almond porridge is thick and creamy.
3. If the porridge gets too firm, add a small splash of water. Keep stirring until the texture is soft and even.
4. Warm the raspberries separately over a low heat in a small pan or gently in the microwave. Only warm them until they are soft and juicy.
5. Take the porridge off the heat and let it stand briefly. This rounds off the texture a little more.
6. Spoon the warm almond porridge into bowls and top with the warm raspberries. Best served straight away.

Good to know

When your morning can be warm and unhurried, this porridge is just right. It's creamy and fruity and works without classic grains. An easy start to the day.

Swaps

Raspberries → blueberries (a little milder in flavour, also with fibre and polyphenols). Coconut milk → unsweetened almond milk (thinner, with less fat). Linseed → chia seeds (also provide fibre). Ground almonds → finely ground hazelnuts (aromatic, with unsaturated fats).

Allergens

Contains tree nuts, and the coconut milk makes it quite rich. For children, only serve with a suitable texture; during pregnancy the ingredients are generally unremarkable in normal kitchen amounts.

Dairy-free recipes