Pumpkin Porridge

It’s been long since Drilldoggy had porridge after becoming a healthy eater. While this bland white glop never had much appeal among most people, but it’s warm flavors do appear soothing at times, especially on chilly mornings.

But don’t let your gluten-free diet deprive you of the comforting effect of porridge. After all you don’t really need oats to cook porridge for breakfast. Our pumpkin porridge doesn’t call for a single speck of grain yet full of flavors and often more delicious than any average porridge. And the health benefits of pumpkin come as an added bonus!

The mild flavors of pumpkin porridge offers a great start in the mornings. The flavors are not too bland to make it taste revolting or too sweet to make its taste like dessert. A dash of cinnamon complements the flavors of the pumpkin while the shredded coconut turns it into a hearty breakfast. You can also opt for flax seed meal instead of coconut to make it more nourishing. A handful of walnuts or sunflower seeds on top adds a nice crunch to every mouthful and makes this breakfast porridge into a tastier alternative to typical breakfast porridge.

Method:

• Pour oil in a saucepan and heat it over moderate flame.
• Throw in the walnuts and toast them until golden brown.
• Stir in the mashed pumpkin and sprinkle the shredded coconut on top.
• Pour in the coconut milk, followed by ground cinnamon and stir them all together to mix well
• Cook until bubbles start popping up and stir in the beaten eggs.
• Continue to cook the mixture while stirring occasionally until the porridge is heated through and thickens considerably.
• Ladle the porridge into a bowl and sprinkle the pumpkin seeds on top.
• Serve hot.