Porridge – Tiger Nut & Flax
Ingredients
The Porridge:
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2/3 cup dairy-free milk (I enjoy unsweetened vanilla Milkadamia)
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4 tbsp tiger nuts
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2 tbsp ground flaxseed
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1-2 tbsp nut butter or Sunbutter
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1/4 – 1/2 tsp Cinnamon
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Dash of sea salt
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1/2 tsp Maple Syrup (optional)
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Additional flavor: add carob or cacao powder
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You may also add in a scoop of Collagen Peptides in place of 1 tbsp of tiger nuts
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Toppings: Berries (or other fruit), coconut flakes
Prep Notes
Prep Time: 5 Minutes
Cook Time: 7 Minutes
Total Time: 12 Minutes
Yields: 1 servings
What sounds like a nut and kind of looks like a nut is actually not a nut at all! The Tiger Nut is a tuber of a larger plant that’s often referred to as a weed in many countries. They are quite the powerhouse – they’re high in fiber, high in antioxidants, they’re antibacterial and they work as a pre-biotic. Because Tiger Nuts aren’t nuts, nor are they a grain or contain gluten, they make an excellent option for anyone who has allergies, sensitivities or intolerances to these foods. They’re also great for anyone following a Paleo or AIP diet. The one thing that took me awhile to get used to is the texture. It does have a little bit of a crunch to it – just to forewarn you ahead of time it’s not 100% oatmeal texture, but this recipe is hearty, delicious and the texture is still great.
Directions
- Bring milk to a boil
- Stir in the tiger nuts and flax seed
- With a spoon, whip the nut butter into the tiger nut and flax seed mixture until smooth and creamy
- Stir in the cinnamon, sea salt and maple syrup
- Top with berries or your favorite oatmeal toppings. I enjoy thawing out frozen fruit so the juices soak into the mixture.
- Serve warm and enjoy!
Credit: Heather Tesch
- To make straining easier I use a mesh strainer over a pitcher-style 4-cup measuring cup. This makes transferring the stock to the canning jars easier. I do one jar at a time, cleaning out the strainer as needed. the fat will rise tot he top of the jars in the fridge which can be included in whatever you are making or scraped off if your body is not ready for all the fat. Discard the bones and vegetables. Meat still on the bones can be eaten or reserved for soups.
- I love to drink the broth warm with a little sea salt added with meals or use it cook rice or vegetables. I also use it anytime a recipe calls for stock or broth. So delicious healing to your gut!
- More great resources for making your own bone broths:
- Listen to this great interview with the master of bone broth Chef Lance and Sean Croxton from Undergroundwellness. http://undergroundwellness.com/retrolance/
