Hey guys, it’s been 37 days since I last posted a breakfast recipe and since you know how much I adore breakfast, I figured it was high time for another!
This is a sweet easy late summer breakfast porridge, it’s mostly raw (if you use raw almonds), and there’s no cooking involved. It also consists of only 5 ingredients (4 if you omit the sweetener).
I like simple, no fuss recipes, don’t you?
Almonds and peaches go surprisingly well together, perhaps because they’re cousins in the same botanical family. Peaches are also fairly low in calories and moderately high in vitamin C, vitamin A and beta carotene. Like many fruits and vegetables, peaches are rich in potassium. Potassium is an important part of all cells and helps regulate blood pressure and heart rate.
To make this porridge, you’ll need to rely on one of my favourite essential kitchen skills: making homemade almond milk!
If you’ve never made it, this is a great chance to do so and discover the creamy, rich, decadence that homemade almond milk brings to the table. Store-bought rarely tastes as good as homemade and this is clearly true here.
If you’re in a nut-free household or if nuts just aren’t part of your diet, you could easily make this porridge with sunflower seeds instead to make sunflower seed milk and pulp.
You can make sunflower milk in the same ratios as almond milk (usually 4:1 or 3:1 for extra creaminess). The flavour, however, will be distinct if you use sunflower seeds.
For a nut-free recipe, be sure to also replace the almond butter with sunflower seed butter or other seed butter of your choice. Made as written, this summer breakfast porridge is dairy-free, gluten-free, vegan, paleo, soy-free and corn-free.
Late Summer Peach & Almond Porridge (gluten-free, dairy-free, paleo, vegan)
- 1/2 cup almonds + 2 cups water preferably raw, organic & soaked
- 2 Tbsp almond butter
- 1/4 tsp cinnamon
- 1 Tbsp maple syrup
- 1/2 peach sliced
Make a batch of homemade almond milk using the almonds and water. Be sure to strain the almond milk from the nut pulp. If this is your first time making homemade almond milk, I provide a great tutorial here. Set the almond milk aside.
In a small bowl, mix 1/2 cup nut pulp with the nut butter, cinnamon and maple syrup together.
Spoon the porridge into a serving dish. Pour 1/2 to 3/4 cup almond milk around the porridge so it forms an island. Top the "island" with the fresh peaches and enjoy!
If you make this, let me know how it turns out! I envision all kinds of different versions, with different types of fresh fruit or spices. Perfect for late summer, fall or spring when the weather is changing and rather unpredictable.
Life is a plate… Eat up!