Paleo Fall Porridge
This paleo fall porridge is the perfect fall breakfast. Warm and comforting this healthy breakfast is easy to make and it's gluten free and dairy free.
Ingredients
- 2 red apples
- 1 cup diced carrot, sweet potato or pumpkin
- 3/4 cup water
- 2 tbsp ghee from grass-fed cows substitute coconut oil for dairy free
- 1/2 tbsp grass-fed beef gelatin omit for vegan
- 2 tbsp unsweetened almond butter
- 1 bag chai tea
- 1 tsp ground organic cinnamon
- 1/2 tsp ground organic nutmeg
- 1 pinch sea salt
Optional
- 1/4 cup pecans ideally soaked and dehydrated first
- 1 tsp maple syrup or honey
Instructions
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Dice your apples and carrots into ¼ inch cubes. You can peel them if you want a smoother feel.
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Heat ghee in a small sauce pot on medium heat. Add in the apples, carrots and salt. Stir cooking on medium heat for two minutes. Add in the water and tea bag. Lower the heat to medium low. Let it simmer, stirring often for ten minutes. Remove the tea bag.
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Stir in the almond butter, gelatin and spices. Bring the heat back up to medium and stir until the apples have begun to breakdown and the mix is thick and light brown.
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Pour out in to two 8oz jars or cups, filled about half way. Top with chopped pecans and maple drizzle.
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Let them cool and thicken a bit before eating. The more they cool, the thicker they will be. If you set them in the fridge they will firm up like pudding.
Recipe Notes
- Store this porridge in the fridge in an air tight container for up to 5 days.
- Nutritional values are estimates and will vary depending on the exact ingredients you use.