Roasted Almond Porridge (Jamaican Inspired)
Gluten free, dairy free, vegan, paleo almond porridge that's rich creamy and delicious!
Servings 2 servings
- 1 cup of almonds
- 1 ½ cups of coconut milk use another nut milk i.e almond, cashew etc..
- 2 tablespoon of tapioca starch mixed with 3tbsp of water use almond meal for keto option
- 1 teaspoon of nutmeg
- 1 teaspoon of cinnamon
- 1 teaspoon of vanilla extract
- 1 ½ cup of water
- condensed coconut milk, sweeten to taste See notes for recipe post
- ⅛ teaspoon of Himalayan pink salt.
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
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.
- 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 "pop" with more fat/protein include almond butter, almond meal or protein powder if you wish
- Make sure to make my Vegan Condensed Coconut Milk recipe a head of time.
- Use a high speed blender to pulse the nuts for best results.
- Use a keto sweetener such as stevia, monkfruit, xylitol instead of condensed milk
Calories: 446kcal | Carbohydrates: 14g | Protein: 11g | Fat: 42g | Saturated Fat: 21g | Sodium: 92mg | Potassium: 504mg | Fiber: 7g | Sugar: 2g | Vitamin C: 1mg | Calcium: 159mg | Iron: 5mg