I know this is my second breakfast post in a row, which is a little out of the ordinary for me, but lately my breakfasts have been more interesting than my other meals! And this breakfast in particular is just too good not to share with you.
You probably noticed “paleo” in the title of this dish. I’ve been experimenting with grain-free baking for a while now (with recipes like coconut-chocolate chunk muffins, peanut butter banana bread whoopie pies, and mini vanilla-almond cupcakes), and I just recently decided to take it to the next level and start dabbling in paleo. Nothing too strict or serious, I’m just testing the waters to see what’s out there. The more I experiment, the more I realize that just about anything that is traditionally made with grains, refined sugar, etc., can be re-made into a paleo version of itself. And if it’s healthier and tastes fantastic, why not eat it? This porridge is just that: a grain-free version of Cream of Wheat-style porridge.
And because I can’t talk paleo without telling you about my paleo guru, I have to mention Melissa Joulwan. Her cookbook Well-Fed is without a doubt my favorite paleo cookbook, and she blogs at The Clothes Make the Girl – check her out! (And if you’re intrigued and want to find out more about the paleo way of life, another great site is Mark’s Daily Apple; he’s the author of The Primal Blueprint.)
- ¼ cup (30 g) almond meal
- 2 tablespoons golden flaxseed meal
- ¾ cup (185 ml) plain, unsweetened almond milk
- 1-3 teaspoons pure maple syrup or honey (optional; more or less to taste)
- ½ teaspoon pure vanilla extract
- ½ teaspoon cinnamon
- 1 pinch sea salt
- 1 tablespoon unsweetened, shredded coconut, for garnish (optional)
- Combine all ingredients (except the shredded coconut) in a small saucepan and bring to a boil over medium heat, stirring occasionally.
- Turn the heat down slightly so it doesn’t boil over, and let it cook until thickened, about 2 minutes (it will thicken more as it cools).
- Transfer to a serving bowl and top with shredded coconut, if using.
- Serve hot.
I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to 
thelittleloaf says
February 27, 2013 at 5:30 amThis looks absolutely delicious! I need this for my breakfast now :-)
Rosa says
February 27, 2013 at 5:57 amA delicious porridge! Very healthy and enjoyable.
Cheers,
Rosa
Amy (Savory Moments) says
February 27, 2013 at 6:20 amThis looks really interesting. I’ve been reading and experimenting more with traditional foods, including paleo. I look forward to seeing more of these type of recipes.
Erica says
February 27, 2013 at 7:27 amMy husband is a cream of wheat junky! He loves the stuff. I could really give or take it. I’m making this for him!
ashley - baker by nature says
February 27, 2013 at 9:31 amMmmmm, this looks so warm and comforting! It’s raining and gross here today – this would be the perfect breakfast.
Alyssa (Everyday Maven) says
February 27, 2013 at 12:28 pmFaith, I have been eating mostly Primal / Paleo for a couple of weeks and love the sound of this breakfast. Also going to check out Theclothesmakethegirl. Thanks :)
Laura (Tutti Dolci) says
February 27, 2013 at 12:40 pmWhat a comforting breakfast!
Melissa "Melicious" Joulwan says
February 27, 2013 at 2:42 pmYou’re the sweetest — thank you for the kind words. And this looks yummy! One of the questions I get the most is “what will I eat for breakfast if I go paleo?” and my answer is often considered unsatisfactory because I eat lunch and dinner foods for breakfast :-) This is a really fun option!
Kiran @ KiranTarun.com says
February 27, 2013 at 3:53 pmI’m intrigued by “paleo diet”, but looking at the ingredients and eliminations, I think it’s doable. Love this recipe. I use almond meal a lot in my recipes :)
Amber says
February 27, 2013 at 8:14 pmI’m a Cream of Wheat fanatic; but seeing how I have problems with my blood sugar, I can’t enjoy my favorite breakfast anymore.
I tried this recipe tonight with walnut meal instead of almonds, and it is amazing! I actually prefer this to Cream of Wheat! :]
Caroline says
February 28, 2013 at 12:56 pmFaith, this looks so good! I love anything with almond and coconut. These flavors sound delicious and really healthy!
Claire L says
February 28, 2013 at 7:20 pmMmm, this looks delicious! I’m hoping to try eating paleo for a month sometime this spring. This’ll be perfect for when I’m missing my grain-heavy breakfasts like oatmeal and granola.
Kristina says
February 28, 2013 at 7:34 pmMmm, this brings back childhood memories :) my mom made a homemade version and I bet it was similar to this! I am going to have to try, thanks for sharing!
Hannah says
March 1, 2013 at 12:17 amHi Faith, I’ve just discovered your blog and am having fun exploring! I use almond flour quite a bit and creating a porridge with it is terrific. I’ll be making this for breakfast tomorrow! Thanks for sharing!
Jeanette says
March 1, 2013 at 8:18 amThis sounds so comforting – I used to love cream of wheat as a child.
Doreen A. says
January 31, 2014 at 8:14 pmThis sounds great! We are getting ready to embark on the Paleo diet because my family and I have digestive issues. Can I do this with strictly almond flour? If so, what would the measurements be?
Faith says
February 6, 2014 at 4:08 amDoreen, That’s exciting – best of luck to you and your family on starting a paleo diet! The flaxseed meal acts as a binder in this recipe and helps give it a porridge-like consistency. I haven’t tried it without the flaxseed meal, but if you want to experiment with the recipe, it could work; you may want to think about adding something else as a binder (chia seeds or egg might work). Hope this helps!
Doreen A. says
January 31, 2014 at 8:16 pmAlso, do you have an oatmeal made of almond flour?
Faith says
February 6, 2014 at 4:10 amDoreen, I don’t have an almond flour oatmeal, but I do have a seed-based paleo granola that’s pretty delicious! Here’s the recipe if you want to take a look: http://www.anediblemosaic.com/?p=13517.