Breakfast Porridge with Apricot — Guac
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Macros (per serving)

Fat

64%

(54 g)

Protein

13%

(27 g)

Carbs

23%

(47 g)

38 g Net,

9 g Fiber

784 Calories (per serving)

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Breakfast Porridge with Apricot

A quick breakfast porridge with which you get a large dose of fats and proteins in one go. The result? Here you are full of it and you can really go on it all morning, without energy dip!

Ingredients

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Almond flour

35 g

Egg

2 pieces

Coconut milk

60 ml

Cinnamon

1 tsp

Dried apricot

35 g

Pistachio nuts

2 Tbsp

Coconuts cream

2 Tbsp

Honey

1 tsp

Instructions

Difficulty

Normal

Prep time

10 min

1

Cut the apricots into pieces and peel the pistachios.

2

Beat almond flour, eggs, coconut milk and cinnamon in a saucepan and stir in the dried apricots.

3

Heat the mixture over medium heat, stirring constantly. Scrape well on the bottom, otherwise the mixture will bake.

4

Keep stirring until the mixture has thickened, then immediately remove from heat.

5

Garnish with pistachios, coconut cream and honey.

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Details

Allergens

Nuts, Fruit, Chicken egg

Diet

Paleo, Vegetarian

Course

Breakfast, Lunch

Contributor

Marinka Bil

Marinka Bil

1318 Recipes

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