So, you know how we came to southern California in September? Well, I knew it would be in the mid-70s for most of the time we’re renting here, but I didn’t realize how cold it would be from the moment the sun goes down until late the next morning. It reminds me of Colorado in that way: The temperature difference between day and night. Lots of things here remind me of Colorado, like mountains and brown land, and towns where people have planted vegetation. Of course, I’m in Murrieta/Temecula, and the similarities are fewer as soon as you head west. But I really like it here. I like the similarities as well as the differences.
We have been to LA several times now (mostly for craft fairs), and to San Diego too (mainly to Del Mar). We have visited inland lakes and trails, gone to the ocean, and over Christmas my mom took us all to Disneyland. And there are still so many places left on our to-do list!
Yesterday I started working again. In case you missed my news on Facebook, my publisher picked up my last self-published book, Dairy-Free Ice Cream. I’ve tweaked and improved the book, added more recipes, and now I’m working of the photography. As you know from Paleo Chocolate Lovers, Victory Belt books have a full-page color photo with every recipe. So that’s what I’ll be doing for the next 8 weeks: around 80 new photographs for Dairy-Free Ice Cream. The new edition will be out this June 🙂
I hope you like the porridge! Have a great weekend!
Coconut Sunflower Porridge
(paleo, gluten-free, dairy-free)
1 & 1/2 teaspoons flax seeds (I use golden)
1/4 to 1/2 cup walnuts, depending on how thick you like it
1/2 cup unsweetened coconut flakes
1/2 cup water
1/8 teaspoon sea salt
1 tablespoon unsweetened sunflower seed butter
optional: a few drops of stevia
1) Spread the coconut flakes on a cooke sheet and place the sheet in the oven.
2) Turn the oven on to 350 and toast the coconut for about 10 minutes, keeping a close eye on it so that it doesn’t burn.
3) Grind the flax seeds, walnuts, and toasted coconut in a dry blender or food processor.
4) Add the meal to your bowl, then puree the water, salt, sunflower seed butter, and stevia (if using).
5) Heat the liquids to a simmer, then pour over the meal and stir to combine.
The porridge will thicken as it cools. I like to top it with freeze-dried strawberries and extra toasted coconut.
Makes 1 serving.
Anonymous says
My husband bought all 4 of your books for Christmas!! Can’t wait to get started cooking. We had hoped to make it to your book tour but, you ended up cancelling the San Diego place. Would love to meet you some time. Thanks for all the great recipes – looking forward to trying them!
Cindy
Anonymous says
thank you so much for this recipe,, I am starting my 21DSD,, on Monday,, I am sure this will work well
Anonymous says
Kelly,
We just moved to So. Cal last May. We are in Canyon Lake which is very close to Temecula. I am wondering what your favorite stores are nearby. I noticed you mentioned Barons recently. I really love Organic Roots and Sprouts, both in Temecula, but they are a bit of a drive for me.
We are GF/CF & Corn Free.
Thanks!
Heather
Daniele @ We Know Stuff says
This looks yummy! I would love to try this – what temperature did you set your oven for to toast the coconut?
Beth Roessner says
I live in this area, too! When I first moved here from the Midwest, I had a hard time getting used to the difference in temperatures. What doesn’t help is that Californians don’t believe in insulated walls or double-pained windows.
Anonymous says
THANK you for creating such amazing cookbooks! One of my three daughters is gluten intolerant, as am I. We’ve radically changed our diet in the past few months and I just recently stumbled upon your blog. I have two of your cookbooks and am SO impressed with how yummy everything is! I didn’t think it was possible! I’ve been feeling so discouraged with previous recipes I’ve tried but my kids LOVE everything I’ve made so far, from your cookbooks. Thank you again!!! 🙂
Monk's Paw says
This looks really tasty! How could I not love something like this with all my favorite ingredients? This is on my list to try (and soon!).
I’ve been watching your facebook picture previews of your new photography for Dairy-Free Ice Cream. You are making it very difficult for me to keep strong on the no ice cream maker front!
Kelly H says
This porridge is exactly what I needed today! My fridge is just about empty (time to grocery shop for the week), so my go-to meat & veggie sauté or scrambled eggs & veggies was not an option, and I really needed something different to satiate my foodie brain. Used my toaster oven to very quickly (like, a few minutes only!) toast the coconut and threw it all into my high speed blender while the tea kettle heated the water. The few minor changes I made were subbing 3/4 tsp chia see for flax – my ND is trying to rebalance some hormones so I can only have flax seed during certain times of the month – and I added cinnamon, then used maple syrup instead of stevia. So so so tasty!!! Thank you for sharing such a wonderful recipe that can easily be modified for flavor preferences.
Leah says
Thank you for this! I am sensitive to nuts, eggs, grains, and eggs so breakfast is a new challenge for me as I try to heal my gut. I made this this morning and it is YUM! However, since I can’t have nuts I added more sun butter for the protein and chia seeds to help thicken it up. I also added cinnamon and vanilla, put raspberries on top.
Thank you for this idea!