2tablespoonof tapioca starch mixed with 3tbsp of wateruse almond meal for keto option
1teaspoonof nutmeg
1teaspoonof cinnamon
1teaspoonof vanilla extract
1 ½cupof water
condensed coconut milk, sweeten to tasteSee notes for recipe post
⅛teaspoonof Himalayan pink salt.
Instructions
Preheat the oven at 180C/356F or gas mark 4.
Lay the almonds out on a tray lined with parchment paper.
Roast the almonds for about 5-7 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 allow to cool (will take a few minutes)
Blend the almonds with the water on high speed until completely pulverised/smooth.
Pour the almond/water and coconut milk into a saucepan to bring to a boil then reduce to low heat and simmer for 2-3 minutes, stirring throughout to avoid any sticking.
Stir in the tapioca mixed with water and allow to thicken up while stirring (should take a few minutes)
Once the almond mixture starts to thicken stir in the vanilla, pink salt and spices and simmer for another 2-3 minutes
Stir while sweetening with the coconut condensed milk to taste
Serve accordingly
As the porridge cools it might thicken up further, if it is too thick for your liking simply add a splash of water to loosen it up.
Notes
Roasting the almonds is crucial to imparting that DEEP nutty flavour, thankfully it only takes 5-7 minutes maximum.
Don't skip the tapioca starch/almond meal, they are included to make sure the porridge thicken up nicely.
If you are using tapioca starch (this isn't keto friendly almond meal is) make sure to mix it with some water (about 2-3 tablespoon before adding to the saucepan)
If you want to make your porridge with more fat/protein include almond butter, almond meal or protein powder if you wish