Almond porridge

Growing up in South Africa there was a breakfast porridge called Tasty Wheat. It had all the carby comfort of a winter porridge staple, that as a kid drizzled with syrup and a blob of butter was just heaven. But now that I’m feeding my own kids these days this is my take on a more wholesome version full of much healthier ingredients. It has all the winter stick-to-your-ribs qualities but it’s much lighter and more nutritious than a whole bowl of creamed wheat.

Almond Porridge


  • 250 ml water
  • 250 ml coconut milk
  • 100 ml cream grass fed
  • 100 g almond flour
  • 75 g butter grass fed
  • 2 eggs free-range
  • 4 tbsp sweetener of choice honey, stevia, xylitol etc
  • 1 tbsp coconut flour
  • 2 tsp cinnamon
  • 2 tsp baking powder
  • 1/4 tsp gelatin powder grass fed
  • pinch of salt


  • In a heavy-based saucepan, start to heat the milk and water. Add the butter, xylitol, cinnamon, gelatine, and salt and stir to start to dissolve everything
  • While the milk mixture starts to heat up, put all the other ingredients into a bowl and mix until a well-mixed batter
  • Once the milk mixture is just about to boil, remove it from the heat and gradually pour in the batter mixture and immediately start whisking everything together
  • Put the saucepan back on the heat, turning it down a notch to make sure it doesn’t start to boil. Aim for a gentle simmer and stir constantly
  • Allow it to cook whilst whisking regularly for about 5 minutes or until it starts to thicken up
  • You can either enjoy it immediately or if you’re making it in advance, some time in the fridge gets it to that traditional oaty texture
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