When is a porridge not a porridge?

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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!

Ground 'LSA'

Ground 'LSA'

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'

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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.

Porridge Ingredients:

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.

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