1 cup coconut milk kefir
1 cup raspberries or blueberries—fresh or frozen
2 tablespoons chia seeds
2 tablespoons raw pumpkin seeds
2 tablespoons flax seeds
- Blend the berries into coconut milk kefir. Use a blender to color the porridge as shown, or just stir well if you’d rather have fruit chunks.
- Mix in the seeds.
- Leave on the counter for at least 1 hour for the soluble fibers in these seeds to absorb the moisture and create a thick, pudding-like, porridge texture.
This is so simple and I love taking varieties for snacks, sending in school lunches…
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