Quinoa and Fruit Breakfast Porridge (Vegan, GF)

By mm_food4me

Ingredients

• 1 cup dry quinoa
• 1/2 cup homemade coconut cream
• 2 cups organic peaches (diced)
• 1/4 teaspoon pink himalayan salt
• sweetener of your choice (to taste)
• 1 can organic full-fat coconut milk (13.5 ounce, unsweetened)
• 2 - 4 tablespoons organic unrefined granular sweetener
• 1 teaspoon organic vanilla bean powder (or organic vanilla extract)

Details

Servings 1
Adapted from thehealthyfamilyandhome.com

Preparation

Step 1

You can either make your quinoa in the morning, or even use leftover from dinner the night before.

You can use whatever sweetener you’d like to sweeten it to your preference.  You could even make it low-sugar by using Stevia or raw coconut crystals.

Directions

Prepare quinoa according to your package directions.

Combine cooked quinoa, diced peaches, homemade coconut cream, sweetener of your choice and pink himalayan salt in a medium sized bowl and stir until well combined.

Top with additional peaches or coconut cream, if desired.

How To Make Whipped Coconut Cream Topping (Vegan, Gluten-Free, Dairy-Free, Paleo-Friendly, No Refined Sugar)

Directions

Scoop out the thick cream and put it in an electric mixer bowl (save the coconut water to make a smoothie).

Add the granular sweetener and vanilla of your choice (Note: vanilla bean powder will give it a slightly darker color and/or black specks. If you prefer a pure white color, omit the vanilla bean powder or use vanilla extract).

Mix on high setting with the "whisk" attachment until it becomes thick.