Here are some breakfast recipe ideas to give you some autoimmune friendly, grain-free, refined sugar-free recipe inspiration!
“ALP Porridge” (Autoimmune Porridge)
· 1 large head cauliflower
· ¾ cup finely shredded coconut
· 2 tablespoons coconut butter or oil
(Can substitute with butter or ghee or cacao butter if can handle dairy)
· 3 cups coconut milk
· Zest of a large lemon (save the juice for something else)
· Generous pinch salt
· Spices (cinnamon, nutmeg, all spice, mixed spice)
· Drizzle with honey or maple syrup for added sweetness (optional for serving)
· Spoonful softly whipped coconut cream* (optional for serving)
· Handful mixed berries (optional for serving)
· Chopped Nuts (optional for serving)
· Toasted coconut chips (optional for serving)
1. Cut the cauliflower into florets and put them into your food processor with the ‘S’ blade, not forgetting the stalks.
2. Pulse about 8-10 times until the cauliflower is the same consistency as large grains of rice (you may need to do this in two batches). Pulsing puts you in control; if you simply press the 'on' button you risk ending up with purée!
3. Transfer the riced cauliflower to a large pan or pot, add the remaining porridge ingredients and stir to combine everything.
4. Bring up to a simmer, cover with a lid, and cook for about 25-30 minutes until the cauliflower is tender and the porridge nice and creamy.
Can always cook this the night before and reheat in the morning if 30mins is too long to wait.
6. While the porridge is cooling, whip the coconut cream. Start by removing your chilled coconut milk from the fridge, turning it upside down and opening it up with a can opener.
7. Pour the thin coconut water into a jar and keep for another purpose, such as in smoothies.
8. Scoop out the cream and beat with a balloon whisk until soft peaks form, then transfer to a small container until needed.
*Put a can of coconut milk in the fridge at least the night before you want to make whipped cream.
“ALP Pumpkin Spiced Porridge”
· 2 cups cooked pumpkin
· 1 cup full cream coconut cream
· 1 pinch salt
· 1 teaspoon cinnamon/mixed spice
· 1/2 teaspoon grated fresh ginger
· 1 apple
· 4 Tablespoons toasted coconut
· Optional Toppings: Fresh fruit or dried fruit with the toasted coconut
I grated the apple whole and did not peel it. Add to a food processor, the apple, butternut squash, coconut cream, salt and spices. Blend until smooth; about a minute.
Add to a saucepan and bring to a simmer, stirring often. Cook for about 10 minutes. Serve warm and top with about a tablespoon of toasted coconut for each serving. Will last in fridge for 4 days.
Serves: 2-4 servings
1-2 cups coconut milk / cream
½ cup Chia Seeds
½ teaspoon vanilla extract
Optionals: spices, toppings or sweeteners in (3) below
- For Blended/Smooth Version: Place all ingredients in blender and blend on high for 1-2 minutes until completely smooth.
For Whole Chia Seed Version: Blend all ingredients except chia seeds in a blender until smooth (including any added flavors, fruits or sweetener). Whisk in chia seeds.
- Pour mixture into a jar or glass container and place in the refrigerator for at least 4 hours or overnight to let gel. I prefer to make this at night to have ready for a fast breakfast the next day. It is also great to make in the morning for a delicious pre-made dessert at night.
- When about to serve can add many kinds fruits, nuts, seeds and toppings (if not already included in original blend). Good nutritious additions include:
- Cinnamon, mixed spice, ginger
- Coconut flakes or shreds
- Cacao Nibs
- Dried Fruit – dates, sultanas, raisins, cranberries
- Fruit – kiwifruit, banana, orange, passionfruit, mandarin, apple
- Honey, maple syrup for sweetness