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Paleo and AIP breakfast recipe without grains and dairy

What a great breakfast to start off your day! A warm comforting bowl of porridge. How is that possible if you are on a paleo or AIP diet? Well, this easy to make porridge is FREE from any grains, dairy or nuts. The main ingredients are cauliflower and wild blueberries. Perfect for those leftovers I always have from even a medium or small sized head of cauliflower. To firm your bowl up you can either use flax seed or tapioca starch.

Cauliflower porridge in a pink bowl. With wild blueberries roasted coconutflakes and cinnamon. Square orientation.

Cauliflower porridge with blueberries: paleo AIP breakfast without grains and dairy

Marjolein

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A nice comforting bowl of porridge made from cauliflower. Firmed up with flax seed. Or tapioca starch if you cant have seeds. Wild blueberries give this bowl not only its vibrant colour but also a fresh and highly sweet taste. Especially combined with some vanilla and cinnamon. Enjoy!

Rate Pin Print

Cook Time 10

Total Time 10

Servings bowl

Calories 130

Course breakfast

Dish breakfast bowls

Cuisine American, European

Equipment

small (sauce)pan
small (baking)pan
(electric coffee) grinder to grind the flax seeds
fork + spoon
immersion blender optional

Ingredients

2 cups cauliflower cooked
½ cup wild blueberries
½ cup almond milk or coconut milk
1 or 2 tbsp coconut flour
2 tablespoons flax seeds
1 tsp raw honey
or maple syrup for vegan
1 tsp balsamic vinegar
½ stick Bourbon vanilla powder or extract
½ teaspoons cinnamon
1 pinch Celtic sea salt

For AIP and free from seeds

½ cup coconut milk no almond milk (nuts)
1½ tbsp tapioca starch/flour no flax seeds (seeds)

Topping

2 tablespoons coconut flakes

Instructions

Use already cooked cauliflower from the day before, or cook fresh cauliflower.
Grind the flaxseeds (I use a small electric coffee grinder).
Mix the flaxseed with 4 spoons of the almond or coconut milk and the balsamic vinegar. Set aside.
Mash your cauliflower with a fork. Warm with the rest of the milk in a small (sauce)pan. Don't let it come to a boil.
Put in the ground flax seed, vanilla and cinnamon. Add salt to taste. Let it thicken.
In the meanwhile roast the coconut flakes in the baking pan. You don't use oil for this. Be careful, because at first it will feel like nothing is happening, but once it starts browning it can go very fast.
Put half of the blueberries into your porridge mixture. Check the consistency. You probably need to add 2 spoons of coconut flour. But add them one at the time. Then mix and check again.
Poor your mix into a bowl and garnish with the rest of the blueberries and your roasted coconut flakes.