AIP friendly Breakfast Porridge made on the stove or instant pot!
Ingredients
1 tbsp
Sunflower seed butter
(or tahini)
2 tbsp
Coconut, shredded
(unsweetened)
1/2 tsp
Cinnamon
1 tsp
Ginger, ground
(optional)
1 dash
Turmeric, powder
(optional)
1 pinch
Salt
(sea)
1/2 cup
Water, filtered
(more if needed. May use coconut milk)
1 tbsp
Maple syrup, pure
1 tbsp
Chia seeds
(freshly ground)
1/2 squash
Butternut squash
(cubed)
Instructions
Set cubed butternut squash in a steam basket to cook through.
Freshly grind chia seeds in a coffee grinder.
Combine all dry ingredients: chia, coconut, and spices with sun butter.
In a small bowl, add 1/2 dry mixture with water or coconut milk, let it adsorb and form a gel.
In a bowl, mix the gel mixed with the cooked squash.
Scoop cooked squash and gel mixture into a blender, and blend until smooth.
Heat the porridge stove-top on medium heat just until it starts to bubble. Stirring occasionally.
Remove from heat, pour into your favorite bowl, and top with the remaining dry mixture you set aside.
Top with fresh berries, extra milk, etc.
INSTANT POT OPTION
Peel and Chop your squash into large pieces. Place in the instant pot with 1 tbsp or less of coconut oil. Add in a pinch of cinnamon and nutmeg and sauté for 5 minutes, turning the sqaush.
Once the squash is coated, Add 1/3 cup of water to Pressure Cooker cooking pot and Lock on Lid and close Pressure Valve.
Mix in your other ingredients (dry mix and tahini/sesame mix) and a splash of milk (non-dairy). Stir all together. Place the lid back on and keep it on warm mode until ready to serve. See notes for meal prep.
