⅓ cup of condensed coconut milk (See above post for recipe)
1½ cups of coconut milk (See above post for recipe)
2tbsp of chia seeds
1tsp of nutmeg
1tsp of cinnamon
1tsp of vanilla extract
1½ cup of water
1/8 tsp of Himalayan pink salt.
Preheat the oven at 180 Celsius or gas mark 4.
Lay the almonds out on a tray lined with parchment paper.
Roast the almonds for 3-5 minutes, keeping a watchful eye not to over roast as this can result in burnt or bitter nuts.
Remove the almonds from the oven and cool for 5 minutes.
Blend the almonds with the water on high speed until completely pulverised.
Pour the contents into a saucepan to boil then reduce to low heat and simmer for 5 minutes, stirring throughout to avoid any sticking.
Once the almond mixture starts to thicken stir in the vanilla, pink salt and spices.
Continue to stir while sweetening with the coconut condensed milk and sprinkle the chia seeds into the porridge
When all of the ingredients have been added to the saucepan, allow to simmer for a further 10-15 minutes until the porridge has reach it’s desired thickness. If it’s too thick simply add a few tablespoons of water or if the recipe needs to thicken some more add another tablespoon of chia seeds. Keep in mind as the porridge begins to cool when served, the density will increase even further.
Serve with sliced bananas or your favourite fruit.