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Due to a variety of circumstances, we have three people in our home that are currently on a diet consisting of soft foods. It is becoming quite a challenge to get innovative in the kitchen, but I am determined to create or find a variety of choices that are not only appropriate, but also appealing. This apple pie porridge is a definite check in the win column. It has all the flavors of fall and Grandma’s cooking in one nourishing dish.
And the best news? It is quite versatile: it fits with the autoimmune Paleo protocol, it’s low carb and gluten free, it can be freely enjoyed for those adhering to Trim Healthy Mama as an S Helper or Crossover, and it’s sugar free.
It is also versatile.We eat apple pie porridge for breakfast, but also have it slated as a dessert later this week (yes, it’s that good!). My nine year old tried to eat my bowl this morning while I was getting the baby’s breakfast together. If you make it, make enough to share because the smell alone will draw people to the kitchen and you’re going to have to defend your bowl.
My other favorite part? It’s a one dish deal. I heated up my cast iron skillet, dropped a bit of coconut oil in it (you could also use butter — and trust me, it’s a savory choice that makes it even more decadent, so if you have that freedom…enjoy it!), and tossed in my diced apples. I sprinkled them with cinnamon and some stevia, and stirred.
Once they were nice and tender, I added in the coconut flour and water (I’ve also used almond milk, and it’s delicious that way, too). I stirred it all up until it was just right and then I dished it up. Voila! Apple pie porridge, ready to indulge in.
For my breakfast, I drizzled on some warmed coconut butter and had the perfect bowl of decadent yumminess. When we have it for dessert, I’ll top it with some crushed walnuts and a few raisins and then a dollop of whipped cream. The possibilities with this porridge are amazing.
I love when a dish can double up for more than one purpose, and also when it has several variations to keep it new and exciting. It’s also pretty frugal because you can get a great deal on coconut flour on amazon and apples are usually pretty inexpensive.
I eat this whole recipe when I’m really hungry, but most of the time 1/2 of it is more than enough. I usually have it with some chai tea with added gelatin to increase the protein because I like to have a good start to my day, but I have also added 1/2 TB of whey protein powder in with the coconut flour and thinned out with a dash more water as needed.
- 1 apple, diced
- 1 TB coconut oil (or butter or ghee)
- 1 tsp cinnamon
- 1/16 tsp stevia extract powder (or 1 1/2 tsp honey or maple syrup)
- 3 TB coconut flour
- 1 cup water (or almond milk or milk)
- optional: coconut butter, whipped cream, or frosting, chopped walnuts, raisins
- Heat a skillet over medium heat.
- While heating, dice up an apple into small bite sized chunks.
- Melt 1 TB coconut oil. Once melted, toss in apples.
- Let cook for about 4 minutes, then stir and sprinkle with cinnamon and sweetener.
- Stir and let cook for about 5 more minutes, until very tender.
- Add in 3 TB coconut flour and 1 cup liquid, stir. Allow to heat. If you want a runnier porridge, add more liquid 1 TB at a time. Let heat for just a few minutes until all the liquid is absorbed and everything is warm.
- Serve hot, drizzled and sprinkled with your choice of topping.
- Please note that if you are on the AIP protocol you should use Grade B maple syrup or honey as your sweetener and coconut butter as your topping. If you are a THM, 1/2 of this is an S Helper or the entire portion may be enjoyed as a Crossover meal. THMs: Please add more protein if this is your entire meal (I like to have a cup of tea with gelatin or 1/2 of a smoothie). If you are a THM or candida conscious, it is important to use stevia, not honey or maple syrup.