LOW CARB PORRIDGE MY STYLE.
- Angelique Williams.
- Jul 8, 2017
- 2 min read
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Going over to a low carb life has meant missing out on some of my favourite foods like porridge. Oats are just too high in carbs for my liking and many of the recipes I have googled have also been too high in carbs for my daughter. Type 1 Diabetes creates many challenges for us with food and I am always on the lookout for low carb alternatives. This is my variation of a low carb porridge I found on the Low Carb Maven website.
Ingredients:
1 tablespoon coconut flour. 2 tablespoons Almond meal.
1 tablespoon lupin crumb. 3/4 cup of water.
1 tablespoon thickened cream. 1 large egg beaten.
Method:
1. Place 3/4 cup of water and all dry ingredients into a small pot and bring to the boil stirring continually until thick.
2. Take off heat and add beaten egg in small amounts and stir to thicken.
3. Put pot back on heat and keep stirring until very thick.
4. Remove from heat and stir and then add 1 tablespoon of thickened cream.
5. Serve with your choice of 25g peanut butter or 25g strawberries.
I use Raw Earth Lupin crumb but any will do be aware this is NOT NUT FREE, lupins are from the peanut family.
I just love this for breaky now it's so warm and filling, it actually reminds me more of rice pudding in its texture and the peanut butter makes it deluxe.
A serve will give you;
1278kj Protein Fat Sat.Fat Carbs Fibre Sodium
305 cal 15.2g 23.8g 7.7g 3.6 8g 85mg
Add a 25g serve of Peanut butter, stir in well and your total carbs for the meal are only 5.3g. Now if you find this too filling and it is filling I don't want to eat until late in the afternoon with this for breakie, just reduce the almond meal to one tablespoon.
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