Anti-Inflammatory Keto Porridge

Ingredients

• Seeds, hemp seed, hulled

  2 tbsp or 20g

• Walnuts

  Nuts, english

  1 oz (14 halves) or 28g

• Coconut meat

  Nuts, dried (desiccated), sweetened, flaked, packaged

  4 tbsp or 21g

• Chia seeds

  Seeds, dried

  2 tbsp or 24g

• Almond milk

  Plain

  12 tbsp or 180g

• Coconut milk

  Nuts, canned (liquid expressed from grated meat and water)

  4 tbsp or 60g

• Almond butter

  Nuts, plain, without salt added

  4 tbsp or 64g

• Coconut oil

  1 tbsp or 14g

• Turmeric

  Spices, ground

  ½ tsp or 1g

• Cinnamon

  Spices, ground

  1 tsp or 3g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Roughly chop the walnuts.
2. Place the hemp seeds, chopped walnuts, and flaked coconut into a hot pan and roast for 1-2 minutes or until fragrant. Toss a few times to prevent burning. When done, transfer the roasted mix into a bowl and set aside.
3. In a small saucepan, mix the coconut milk and almond milk and heat over medium heat. Once hot, but not boiling, take off the heat.
4. Add the almond butter, coconut oil, chia seeds, turmeric powder, cinnamon, and black pepper. Mix until well combined and set aside for 5-10 minutes. Stir in half of the roasted mix.
5. Spoon the porridge into serving bowls and top with the remaining roasted mix. Serve immediately or store in the fridge for up to 3 days.