Description
This creamy sorghum porridge with walnuts and warming spices is a wholesome, gluten-free breakfast that’s nourishing and easy to make. By cooking the sorghum in a pressure cooker ahead of time, you can turn it into a creamy porridge in just 10 minutes with coconut milk, warming spices, and your preferred sweetener. Unlike oat porridge, sorghum keeps a pleasantly chewy texture, while the ground walnuts add richness and a subtle crunch. Finish each bowl with a drizzle of honey, if desired, for a satisfying breakfast or afternoon treat.
Ingredients
- 2 cups cooked sorghum (see instructions on how to easily precook sorghum in the post)
- 1 cup full-fat coconut milk (adjust for desired consistency)
- 1/3 cup coarsely ground walnuts
- 1 tablespoon nut butter of your choice
- 1/2 – 1 teaspoon of pumpkin pie spice, warming spice mix, or a combination of cinnamon and cardamom
- Zest of one organic lemon or orange (or both)
- Sweetener to taste (options include inulin powder, allulose, monk fruit, or honey)
- A pinch of salt
Instructions
- In a saucepan, combine the precooked sorghum, coconut milk, and a pinch of salt. Bring the mixture to a boil, then reduce the heat and simmer. Stir occasionally and cook for about 10-15 minutes, or until the liquid is mostly absorbed and the porridge reaches your preferred consistency.
- Stir in the ground walnuts, your choice of sweetener, spices, and nut butter. Continue to simmer for a few minutes to allow the flavors to meld together. Taste and adjust the seasoning if necessary.
- Serve the porridge warm. You can enjoy it as is or with additional toppings of your choice.
