Recipe

Coconut Flour Porridge

Some mornings call for something warm and spoonable, and this is where coconut flour earns its keep. Whisked together with golden flax and an egg, it cooks down into a hot, creamy bowl that lands surprisingly close to cream of wheat, minus the grain. It comes together in one small pot in under ten minutes, which makes it a genuinely realistic weekday breakfast rather than a weekend project.

Why this works

Coconut flour on its own tends to seize into a dense, dry clump, which is exactly why it rarely appears alone in a recipe. Golden flax meal is what fixes that here, adding the soft, slightly gelatinous texture that makes the porridge spoonable rather than crumbly. Beaten egg does the rest of the work, thickening everything into a smooth, hot cereal once it is whisked back over the heat. The result carries a mild coconut flavour without tasting overtly of coconut, which is part of why it works so well with almost any topping.

Organic Coconut Flour is the base, and Organic Golden Linseed, ground into a meal, is what gives it that familiar hot-cereal texture. Both are worth keeping stocked if this becomes a regular in the rotation.

Make it your own

This recipe is a genuinely good base for toppings. A handful of berries, a spoon of nut butter, chopped nuts, or a dash of cinnamon and vanilla all work well. For a savoury version, skip the sweetener and stir through grated cheese and a pinch of black pepper instead, closer to soft grits than porridge.