Apple Cinnamon Roll Porridge with Coconut Butter Drizzle

I woke up thinking about eggs on Tuesday (what's new?). Still half dreaming, I could taste a  running yolk breaking over a pile of garlic sautéed kale already. It was topped with some green chile hot sauce, and some breakfast sausage was on the side. My tummy rumbled. I swung my legs out of bed, and the moment my head cleared, my dream sizzled to a halt. As someone that pretty much always has a running tally of what's in the kitchen (and what isn't), I knew instantly that my runny yolk breakfast was going to have to stop right there, in my dreams. With out opening the fridge, I knew there were no eggs in there, and not a link of sausage. My stomach whined. 

I checked anyways. You know, because maybe some appeared magically while I was sleeping. (If there's a tooth fairy there has got to be a breakfast fairy, right?) (Wrong. Or at least not one that visits me.) Disgruntled, I poked around for something (anything) else to eat. Apples. There were still plenty of those. Onions. A big bag of swiss chard. A few kitchen basics. Nothing remotely close to that runny-yolk dream. 

My stomach grumbled again. Time to get crafty. I pulled out the coconut flour, something I almost always have on hand since discovering that Costco carries 4 pound bags, some cinnamon, a jar of coconut butter, and some cinnamon apples I had cooked the night before. 

This will do, I thought. Coconut flour contains a decent amount of proteins (mine has 4g per 2 tablespoons) and plenty of fiber, so it's not a bad option for tiding hunger over until lunch. Coconut products also contain Manganese, which aids your body in the uptake of nutrients. One of my newest obsessions is homemade coconut butter--the stuff is so full of health fats that a few spoonfuls can be surprisingly satisfying, and the way it melts away in your mouth is pretty dreamy. 

I dumped, I poured, I stirred. I sampled and tweaked, and finally I drizzled. (Would it be too Dr. Seuss of my to say Finally, I nibbled?)

Bam! This will do a lot more than just do. This breakfast rocks. I totally forgot about my eggy dreams and started snapping pictures. Remember when I thought cinnamon rolls were breakfast? THIS IS WHY. 

Then I dug it. 

I was not disappointed. You won't be either. Especially if you freely drizzle extra coconut butter on at various point through eating your bowl, as if it didn't have any in the first place. Because extra coconut drizzle is never disappointing. 

The other bonus is that I found another wholesome way to use up those apples, and I'm pretty dang excited about it. I may be an eggs-for-breakfast type, but this porridge has me hooked.

This recipe is AIP friendly! It's been shared over at the AIP Roundtable hosted by Phoenix Helix. 

Apple Cinnamon Roll Porridge with Coconut Butter Drizzle

Paleo, Gluten-Free, Grain-Free, AIP-Friendly, AIP-Friendly   |       |    Print Friendly and PDF

Perfect for fall, or really, any time of the year.

Serves: 1   |    Total Time:



Ingredients:

  • 1/4 cup coconut flour
  • 1/2 cup boiling water
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon vanilla (skip for AIP)
  • 1 tablespoon honey (optional)
  • 1/4 cup cinnamon apples (recipe follows)
  • Coconut butter for drizzling (you might have to emerge the jar in hot water to melt it first)
  • Raisins for sprinkling (optional, but it adds good texture)

Directions:

  1. Whisk the coconut flour and cinnamon with a fork in a small bowl. Pour in about half of the water, continuing to stir. Add the rest of the water, a small amount at a time, until the porridge reaches your preferred consistency (it should be sort of like oatmeal). NOTE: Certain brands of coconut flour are more absorbent than others. If you notice that your porridge gets thick after sitting for a few minutes, just add more water.
  2. Stir in the honey and vanilla.
  3. Top with cinnamon apples and raisins, and drizzle with coconut butter. Dig in!

For the Cinnamon Apples:

  • 1 tablespoon coconut oil
  • 1 crisp apple
  • 1/4 teaspoon cinnamon

Directions:

  1. Heat the coconut oil in a skillet. While it's heating, slice and core your apple. Put the apple slices in the skillet in an even layer. Cook, stirring occasionally, for 7-10 minutes.
  2. Once apples are softened, add the cinnamon. Stir well, until the cinnamon is well distributed. Turn off heat, and eat straight, in Apple Cinnamon Roll Porridge, over ice cream, or on top of pancakes.