Apple and cinnamon ‘porridge’

Apple and cinnamon ‘porridge’

By SandraNo Comments
Breakfast can be an awkward meal for those wishing to side-step the refined carbohydrate frenzy that is the typical western breakfast and still make it out of the house in time for the school run or work. This is pretty quick to make fresh but you can save time in the morning by preparing some or all of it the night before. The 'porridge' base is a mixture of half and half: freshly ground linseed (use a coffee grinder if you don't have something more purpose-made) psyllium husk fibre ...plus ground cinnamon and enough milk of your choice (A2 / Jersey / dairy free) to make into your preferred porridge consistency. Allow a couple of minutes for the base ingredients to soak up the milk; perhaps while you prepare the apple. The topping is one chopped eating apple (plus a teaspoon of ghee or coconut oil) cooked gently in a small amount of water with the lid on the pan until the skin...
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Cake for breakfast? Oh go on then!

Cake for breakfast? Oh go on then!

By Sandra2 Comments
I'm a big fan of challenges drawing out some of the best stuff from us. If I had not had a problem with yesterday's breakfast (more on that to come in future posts) I would not have created this, and even if I say so myself, it's yummy! Each of these little beauts contains: 1tbsp cassava flour 1tbsp coconut flour 1 "linseed egg" (1tbsp milled linseed soaked in 2.5tbsp water for 5 minutes then all added) 1tbsp coconut oil (I used the no-flavour one) 1tbsp perilla oil (Totally not necessary to use this - I was just trying it out. Another time I'd try more coconut oil or, even better, MCT oil now I know that the recipe works (MCT oil is pricey).) 0.5tsp baking powder (I would reduce this a little another time. I got a good rise and texture but could slightly taste this raising agent.) Good pinch Himalayan sea salt (any sea salt is fine). 1 heaped tsp...
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