Post by Jo @ including Cake
You don't need oats to make a thick and creamy porridge, this 'LSA' mix of linseed, sunflower seed and almonds thickens up nicely when cooked for a few minutes on the hob, or in a microwave, simply mix through with some grated apple or maybe a banana and you're well away!
If you've made a batch of almond milk with the almond paste then this is the perfect accompaniment to create a high protein grain free breakfast. Make a big batch of LSA and store it in the fridge (it will keep for a couple of months), it also makes a great 'sprinkle' addition to salads or sauces, or added into cookies as cakes as part of the mix...basically anywhere you want to add a boost of protein, omega 3 and other nutrients.
The topping variations with any porridge are endless..... you could even whip up a batch of my 'sprinkle topping' for a tasty boost.
This recipe was inspired by 'The Healthy Chef'
Recipe: LSA apple and cinnamon porridge
LSA: (makes a batch to store in the fridge)
1/2 cup each linseed, sunflower seed and almonds- ground together until fairly fine. Note- I found it better to grind the linseed on its own first before adding the others to it and grinding some more as it had a tendency to stay partially whole if all ingredients were ground at once.
2 heaped tbs LSA
1 cup almond milk (or other non dairy milk)
1 grated apple
cinnamon and spices to taste
toppings of choice
Combine the almond milk, LSA and apple in a small sauce pan, heat over a medium heat for a few minutes until fully heated and thickened.
Serve with toppings of choice and extra milk if needed to achieve desired consistency.