Chocolate Raspberry Porridge

When I’m making a recipe I like to simplify things as much as possible. I like to enjoy my food and not have to stress or worry about carbohydrate counting or about how the food will affect my blood sugar levels. I like to incorporate foods that are high in fibre. When counting carbohydrates, the grams of dietary fibre are already included in the total carbohydrate count, but because fibre is a type of carbohydrate that your body can’t digest, it does not affect your blood sugar levels. As a type one diabetic, I always subtract the fibre value from the net carbohydrate count. 

Flax seeds are a great example of a food that is high in fibre, basically with a ratio of one to one. Flax seeds are also a great source of essential fatty acids, antioxidants and other wonderful nutrients. Flax seeds can be bought whole or ground. Some people may experience difficulty digesting flax seeds. An easy way to avoid this is to either buy them ground or buy them whole and grind them yourself at home in your coffee grinder of blender.

Typically I make smoothies in the morning as they are a quick and easy to make, but on the weekend I tried something different and made this Chocolate Raspberry Porridge. I think I’ve said it before, but I’m a huge fan of chocolate so this was extremely tasty for myself. You can’t go wrong when chocolate is involved!

Porridge Ingredients:

  • 1/4 cup ground flax meal
  • 2 tbsp chia seeds
  • 1 cup almond milk
  • 1 tbsp raw cacao powder
  • 1 tsp agave (optional)
  • 10 fresh raspberries
Toppings:
  • Fresh raspberries
  • Cacao nibs
  • Coconut chips

Directions:

  1. Add the porridge ingredients to a medium saucepan and whisk to combine. Heat over medium heat, stirring constantly, until the porridge comes to a low boil and thickens (about 3-5 minutes). Turn off the heat and transfer the porridge to a serving bowl. Top with raspberries, coconut chips, cacao nibs or whatever your heart desires. Enjoy!
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