Conventional Recipes

Linseed, Sunflower, Chia & Pumpkin Seed Porridge (LSC)
Prep time: 5 minutes | Cook time: 5 minutes | Serves: 2

This is a gorgeous gluten-free alternative to oat porridge and it’s seriously satisfying. It’s my go-to breakfast on non-fasting days. I batch-prep the LSC-P and keep it in the fridge alongside the almond meal, then just make up a single serve whenever I need it.

For the Porridge

• ½ c each of LSC-P (ground linseed, sunflower seeds, chia seeds + pumpkin seeds – grind them in your Thermomix for 10 sec/speed 10) or use your food processor
• ½ c almond meal
• ½ t ground cinnamon
• a pinch of salt
• 1 c water
• 1 c milk (dairy free if required)
• 20-30 g unflavoured protein powder

For the Topping

• drizzle of coconut cream
• 4 T plain unsweetened yoghurt (use coconut yoghurt if dairy free)
• 2 T hemp seeds
• ½ c berries (fresh or frozen, defrosted)
• a sprinkling of sliced almonds, optional

1. Place all the porridge ingredients in a small pot. Place over a low heat, bring to a simmer and cook for 3-4 minutes, stirring regularly, until everything is cooked through and soft. You can add a little more liquid as it cooks, depending on how thick or runny you like it.
2. When ready, stir through the berries. Pour into serving bowls while still hot and add toppings.