Try this Porridge recipe
- Carbohydrate 22.576103739128 g
- Cholesterol 0 mg
- Fat 49.2167637426692 g
- Fiber 16.6481623302165 g
- Protein 15.6740625012018 g
- Saturated Fat 18.8152432364699 g
- Serving Size 1 1 (215g)
- Sodium 603.593177736721 mg
- Sugar 5.92794140891148 g
- Trans Fat 3.54026725008541 g
- Calories 555 calories
Step-by-step
- Combine all ingredients in a vitamix
- Blend until finely ground
- Pour boiling water into Vitamix, cover with lid
- Blend very carefully starting on low setting, then moving to high, until porridge is smooth
- Transfer porridge to a bowl
- Garnish with raisins, sunflower seeds or treats of your choice
- Serve
Can this single-serving high-speed blend be doubled without bogging down the motor? Doubling the volume of dry seeds and nuts works well in a standard 64-ounce container, but crowding smaller 32-ounce blending jars can cause dry pockets that strain the blades. When increasing batch sizes, always grind the seeds first into a uniform meal before introducing the boiling water. This prevents unblended chunks of walnuts and flax from adhering to the container walls.
Boiling water hydrates the ground seed proteins instantly while releasing volatile aromatics from the cinnamon. Pouring water that has dropped below 100 degrees Celsius will yield a gritty, raw-tasting slurry rather than a cohesive emulsion. High-speed blending forces fat from the coconut and walnuts into suspension, creating a creamy texture without dairy. Start the machine on a low speed setting and ramp up slowly to prevent boiling liquid from escaping past the lid.
Swapping flax seeds for chia seeds alters the final viscosity significantly because chia mucilage absorbs nearly twelve times its weight in liquid. If substituting hemp hearts for pumpkin seeds, reduce the overall blending time by ten seconds to prevent heat from separating the delicate oils. Walnuts can be replaced with pecans at a one-to-one ratio, though the resulting polyphenol profile will yield a slightly more bitter finish. Salt content should be monitored carefully if substituting standard table salt for Celtic sea salt due to crystal density differences.
Consuming the mixture immediately yields the best thermal texture, but leftovers thicken further in the refrigerator as the starches and fibers continue to absorb moisture. Store any excess in a sealed glass container for up to 48 hours. Reheating requires whisking in two tablespoons of hot water per serving over medium heat on a stovetop to restore the original pourable consistency without scorching the fats.
