• Dr. Bethany Klug

Cranberry Hazelnut Porridge


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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