Paleo Porridge (Grain and Nut Free)

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I’ve struggled with dairy since I was about 20 years old. After years of tolerating it (or so I thought), I suddenly became bloated and uncomfortable every time I ate any kind of dairy product (mainly low fat varieties of low quality dairy). I tried Lactaid for a while but gave up as it is extremely expensive and kind of made me think that maybe I shouldn’t be eating it if it bothers me…

When I got pregnant the first time, suddenly I could dairy again! No problems whatsoever. I continued to go on and off the dairy for the next nine years. Which brings me to today.

The vast amount of knowledge I’ve built up over those nine years is just not quantifiable, it’s invaluable. I eat dairy as much as I want now, no problem, no digestive aids, no Lactaid, nothing. So what is the key to being able to eat dairy no problem? Although I don’t feel like I’m qualified to answer that question for everyone, here is what worked for me:

Eat high fat dairy, preferably cultured or fermented. The bacteria added to cultured and fermented dairy aids in it’s digestion. My favourites are grass fed yogurt, butter and kefir. Hard cheeses such as KerryGold Dubliner are a favourite too as well as any and all goat milk products (naturally lactose free).

Little Bo the baby cow

 Baby Bo, who is still being fed by his mama…but likes a little thumb now and then too.

 

Then I found another way to get the goodness of dairy in another form. Raw dairy. Not something that is easy to find and potentially illegal, but I like to take risks and support local farmers. No one tells me what I can and can’t eat, only I get to decide that.

So I found a cow share, which essentially means I own a share of a cow and get to have a portion of it’s production (milk). I’m telling your ight now, there is nothing in this world that tastes quite like fresh raw milk. It’s is grassy, sweet and buttery. It tastes like heaven and danger all at once (oooo…it’s illegal!).

So after having all this grass fed milk and raw milk I literally cannot go back to regular. It’s like comparing truly fresh squeezed orange juice to the “fresh squeezed” orange juice in a carton (which is NOT even close to being fresh squeezed at all), there just isn’t a comparison.

So if you can find raw grass fed milk or even just grass fed non-homogenized milk, buy it up! Buy up all the KerryGold butter you can find! Besides all the health benefits, you will truly begin to appreciate the flavour you’ve been missing out on all these years.

This Paleo Porridge (or Paleo Oatmeal, or Paleo Cereal or whatever you want to call it) uses milk but can also be replaced with yogurt (watered down a bit) or kefir or coconut milk. Don’t use any almond milk in a carton, the additives used are known carcinogens but you can make your own almond milk if you really want it.

I made this cereal as more of a before bed snack for Adrian and I than for breakfast, although this would make a delicious and filling breakfast for those of you that eat it. The consistency is truly like a big old bowl of Cream of Wheat and it has the stick to your ribs goodness when combined with the optional ingredients. Top your yummy cereal with yogurt, nuts, fruit, honey, add in some cocoa or frozen berries, it’s truly a versatile dish. So go ahead, experiment.

What would you top your Paleo Porridge with?

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One year ago: Lemon Coconut Poppyseed Muffins

Two years ago: Raisin Bran Muffins

Three years ago: Fresh Fruit Salsa

Paleo Porridge (Grain and Nut Free)

Rating: 51

Prep Time: 3 minutes

Cook Time: 5 minutes

Total Time: 8 minutes

Yield: 1 serving

Calories per serving: 407

Fat per serving: 14

Ingredients

  • 1 medium banana, mashed
  • 3/4 cup egg whites
  • 1/2 cup whole raw milk, raw kefir, homemade almond milk or coconut milk (you can even use watered down yogurt here too)
  • 2 tbsp ground golden flax seed
  • 2 tsp hemp hearts
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • pinch of salt
  • 2 tbsp almond butter (optional)
  • 2 tsp grass fed ghee or butter (optional but really makes it delicious)

Instructions

  1. In a small bowl, mix the banana, egg whites, milk, flax and hemp. You can use a stick blender here for a better consistency or a whisk, but watch for lumps.
  2. Pour the mixture into a small saucepan and add the remaining ingredients (except for the butter and almond butter).
  3. Over medium high heat, whisk the porridge continuously for 5-8 minutes. The porridge should become creamy and somewhat lumpy (kind of the consistency of Cream of Wheat cereal).
  4. Stir in the optional ingredients and serve.

Notes

This cereal is also fantastic topped with grass fed whole milk yogurt, fruit or honey. Enjoy!

(Nutrition information does not include the ghee or almond butter)

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Similarly delicious recipes from other fabulous food blogs:

Happy Paleo Granola from Cheeky Kitchen
Banana Nut Porridge from Against All Grain
Pumpkin Spiced Paleo Oatmeal from Multiply Delicious

18 comments to Paleo Porridge (Grain and Nut Free)

  • Andrea

    Heaven and danger, lol, I love it! And good for you for flipping off Agriculture Canada and the dairy cartel.

  • zosia

    Hi there.

    I was wondering if (hoping…) you could offer an alternative to the egg whites?
    I am intolerant to eggs…and would LOVE a paleo breakfast cereal :)

    Thanks so much.

    • Elizabeth

      Hi Zosia,

      Unfortunately, the texture and body of the cereal are from the egg whites, without them this recipe would not work at all. The links at the bottom of the recipe might offer you an alternative. Perhaps a “granola” based cereal with nuts and coconut?

  • Kendra Thornton

    Hi there!

    I have a quick question about “Guilty Kitchen!” Please email me when you have a chance…thank you!

  • Read this so many times thinking you’d missed an ingredient.. it’s like porridge without oats! I imagine it is like a custard, light and fluffy with texture from the hemp hearts. I love this first photo big time. It reminds me of the early morning light casting over our wooden deck during breakfast.
    Christina recently posted..yoghurt & granola parfaitMy Profile

  • Hi Elizabeth,

    This looks great. I clicked to it from your Whole Wheat Bread which I can’t wait to try.
    I wanted to comment on the health benefits or otherwise of dairy. I read a book recently called, ‘Your Life in Your Hands’ by Professor Jane Plant. Her book convinced me that there is a strong link between the consumption of dairy and the prevalence of breast and prostate cancers. This is the case for all kinds of dairy products though industrially produced dairy is much worse because of the extra hormones and antibiotics given to the cows. Anyway, I thought you may like to check it out. Thankyou for the information about the carrageenan. I drink alot of almond milk so I will watch out for that in future.

    • Elizabeth

      Thanks Angela,

      Although I have read a fair amount about dairy and it’s ups and downs in recent months, I do continue to eat dairy in it’s raw form from grass fed cows. I believe the benefits of full fat, raw, organic, pastured dairy FAR outweighs any problems it may cause for me. Thank you!

  • Adrian

    Love the cereal. Love it.

  • Jessica

    I made this and loved it! I wondered if I subbed the banana for applesauce would I still get that fluffy texture?

  • Jannina

    This is just great and I love the vanilla/cinnamon combo! Right now into week 2 of the sugar detox challenge, your recipe fits perfectly into our meal plan :) (ref.: timreviews.com/21daysugardetox) I’m looking forward to discover more great recipes here as I’m intending to eat pure paleo after the sugar challenge.
    Thank you,
    Jannina

  • Linn

    I have made this porridge many times now and it’s really delicious! Instead of hemp and nut butter I usually add one raw egg yolk and coconut flour/oil, and it turns out great each time :) Thank you so much for a wonderful recipe!

  • Robyn

    Hello. I’m doing the Whole30 and am really tired of scrambled eggs already (and I just started!). I’m excited about this option, but figuring at 6 eggs/serving, I’m not sure I could afford it very often (plus, not sure what to do with all those yolks). Is using some whole eggs out of the question? Just wondering. Wasn’t sure how it would affect the recipe.

    • Elizabeth

      I have not tried whole eggs in this particular recipe, but I think as long as less than half the volume was whole eggs, it would taste great. You could always make some ice cream with the yolks…oh, Whole30, yeah, probably not. Ummmm……Caesar salad dressing?

    • Elizabeth

      I have not personally tried using whole eggs in this recipe, but I have in other porridge recipes. I think that as long as the volume of whole eggs was less than half of the egg portion of the recipe, it should taste fine. You could make Caesar salad dressing with the extra yolks? I buy organic free run egg whites in the carton when making this recipe.

  • […] year ago: Paleo Porridge Two years ago: High Protein Lemon Coconut Poppyseed Muffins Three years ago: Udon Pork Noodle Bowls […]

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