Friday, 19 July 2013

A quick, ugly breakfast: Linseed porridge

Don't want to sacrifice half an hour of precious sleep to stand at the stove cooking bacon and eggs, but still want a hot breakfast?

This is your solution:

I'd heard talk of making porridge from flax meal before, but thought it sounded revolting. When I finally got around to trying it, I was pleasantly surprised, and annoyed with myself for not trying it sooner! It's now a staple breakfast in my house.

It's not pretty, but it's hearty, quick, and tastes surprisingly nice.

 You'll need:

  • 3/4 cup of linseed/flax meal
  • 1 tsp (or more) of ground cinnamon
  • 2 tblsp Natvia, or sweetener of your choice
  • A good chunk of butter (or coconut oil and a pinch of salt if you're avoiding dairy)
  • Boiling water

Get breakfasty:

Put the kettle on. Put your dry ingredients into a bowl and mix them together well. Plop your butter on top.

When the kettle boils, pour over as much hot water as you want and mix the water and (now melted) butter through.

I like mine to have a thinner consistency, so I don't feel like I'm eating a rissole made of bird seed and Clag Paste, so I add about as much water as flax meal. The texture is slightly slimy, very similar to mashed banana.

Top it with a handful of nuts, seeds, or berries if desired. A bit of yoghurt might be nice with it too, or even the trusty old Queen sugar free maple syrup.

If you're super organised, you might like to put all the dry ingredients together in little sandwich bags for the week, that way all you have to do is add in your butter and hot water.

Carb count:

While flax is pretty calorie-dense due to natural fats, there's hardly any soluble carbohydrates in it. I think you'd be lucky to get maybe 2-3 grams of effective carbohydrate per cup. The rest is fibre, which your digestive tract will enjoy. Count another 2-3g for all the other ingredients to be safe, and you've got a hot breaky at around 6g net carbs, in less time than it takes to make toast!

Eat up and enjoy!