Paleo Pumpkin Porridge

Or oatmeal, farina, whatever floats your boat.  I feel asleep with my windows open last night and woke up shivering.  The good thing about this is being freezing made me crave a warm cereal of sorts.  But wait, gluten destroys my intestines – I seemed to momentarily forget in my morning grogginess.  This is a great alternative to glutenous warm cereals.

Paleo Pumpkin Porridge
Recipe type: Breakfast
Cook time: 20 mins
Total time: 20 mins
Serves: 2-3
  • 1/2 head of cauliflower, chopped
  • 1/2 cup pumpkin puree (not pumpkin pie filling)
  • 5 dates
  • 1/2 can full fat organic coconut milk
  • 1 heaping Tbsp of sun butter
  • 1 Tbsp organic extra virgin coconut oil
  • Pinch of sea salt
  • 2 tsp cinnamon
  • 2 tbsp water
  • 2 Tbsp maple syrup/raw honey (optional)
  1. Remove leaves and stem from cauliflower and loosely chop. Attach the shredding attachment to your food processor and shred your cauliflower.
  2. In a medium pot, heat your coconut oil and 2 tbsp water, cover to create steam.
  3. When the pot top begins to condensate, add your cauliflower to the pot and cook, stirring occasionally, for about 8-10 minutes.
  4. Add your coconut milk, sun butter, and pumpkin to the pot, mix well, and continue to cook.
  5. Chop your dates into bite sized pieces, then add to the pot. Stir and continue to cook.
  6. Add your spices and sea salt, and continue to cook until almost bubbling, an additional 5-6 minutes.
  7. Top with raw sunflower kernels and serve with maple syrup or raw honey.

For thicker or thinner porridge, adjust the amount of coconut milk used.


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