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Cranberry Hazelnut Porridge

February 1, 2016

Cranberry Hazelnut Porridge2 cups dried coconut, soaked 2 hours
1 cup hazelnuts, soaked 2 hours
2 cups fresh cranberries
2 tsp. vanilla extract


Drain coconut, reserving 3/4 cup soaking liquid. Drain hazelnuts.  Process all ingredients in an S-blade food processor until chunky. 


To serve, place 1 Tbsp. each ground flax, hemp seeds and coconut oil into a bowl.  Add 1/2 cup porridge. Serve as is or top with warm nut or seed mylk and stir.  




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