Description
A nutritious alternative to traditional Jamaican Cornmeal porridge that is free of added sugar and lower in saturated fat.
Ingredients
Scale
- 25g fine or medium cornmeal
- 225 almond milk
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
To top
- Small handful raspberries
- 1 tablespoon Greek yoghurt
- 1 tablespoon pomegranate seeds
- 1 teaspoon pumpkin seeds
- 1 teaspoon milled flaxseeds
- Pinch dessicated coconut (optional)
Instructions
Combine cornmeal, almond milk, vanilla extract and ground cinnamon in a medium saucepan. Cook on low heat for 10 minutes, stirring continuously.
Tranfer to a serving bowl. Top with Greek yoghurt, raspberries, pomegranate seeds, pumpkin seeds and milled flaxseeds. Enjoy!
Notes
If you use medium or coarse cornmeal, you’ll need to cook for longer.
Dairy milk or another plant-based milk will work well in this recipe. However, the nutritional content will vary.
Nutrition
- Serving Size: Serves 1
- Calories: 205
- Sugar: 4.7g
- Fat: 9.5g
- Saturated Fat: 3.6g
- Carbohydrates: 23g
- Fiber: 4g
- Protein: 6.9g
- Cholesterol: 7.5mg