Spiced Pumpkin Porridge (V, GF, DF, RSF)

Cauliflower Porridge (V, GF, DF, RSF)
July 10, 2020
Lynn’s Favourite Breakfast (V, GF, RSF)
July 17, 2020

We highly recommend eating veggies at EVERY meal of the day, including breakfast! What better way to start the day and make use of the abundance of pumpkins during in winter than a delicious spiced pumpkin porridge!

This is another tasty and nutritious recipe we inherited from the wonderful Dr Ally Parkes. Grain and refined sugar free it's perfect if you're on an autoimmune diet. 




2 cups cooked pumpkin or butternut

1 cup full cream coconut cream

1 pinch salt

1 teaspoon cinnamon/mixed spice

1/2 teaspoon grated fresh ginger

1 apple - grated (skin on)

4 tablespoons toasted coconut

Optional Toppings: Fresh fruit or dried fruit with the toasted coconut




Add all the ingredients to a food processor and blend until smooth.

Blend until smooth - about a minute.

Add to a saucepan and bring to a simmer, stirring often. Cook for about 10 minutes. Serve warm and top with about a tablespoon of toasted coconut for each serving. Will last in fridge for 4 days.

Enjoy xx


Making beautiful, gut-nourishing, soul-filling, nutrient-dense food from scratch doesn't need to be complicated, expensive or time-consuming. Be sure to check out our other delicious whole food recipes on our blog :)