Anti-Inflammatory Low-Carb Golden Porridge

by KetoDietApp.com

Step 1Roughly chop the walnuts. Place the hemp seeds, chopped walnuts and flaked coconut into a hot pan and roast for 1-2 minutes or until fragrant.

Step 2Toss a few times to prevent burning. When done, transfer the roasted mix into a bowl and set aside. In a small saucepan, mix the coconut milk and almond milk and heat over a medium heat. Once hot (not boiling), take off the heat. Add the almond butter and coconut oil.

Step 3Add chia seeds, turmeric powder, black pepper and Erythritol (optional). Mix until well combined and set aside for 5-10 minutes. Add half of the roasted mix from the bowl.
If using cinnamon or vanilla instead of bee pollen, mix it in with the turmeric powder.

Step 4Spoon the porridge into serving bowls and top with the remaining roasted mix. Finally, sprinkle with bee pollen.

Step 5Serve immediately or store in the fridge for up to 3 days.
To keep the porridge crunchy, keep the roasted mix and bee pollen in a separate container at room temperature and add to the porridge just before serving.