Coconut & Cinnamon Buckwheat Porridge Recipe (Candida Diet)
A great breakfast recipe for the candida diet because it's sugar free and rich in candida fighting ingredients such as coconut milk and cinnamon.
Equipment
- Large pot
- Wooden spoon
- Measuring cups and spoons
- Can opener
Ingredients
- 1 1/2 cups creamy buckwheat hot cereal (by Bob's Red Mill)
- 4 1/2 cups water
- 1 tbsp MCT oil (or coconut oil)
- 1/2 tsp salt
- 2 tsp cinnamon
- 1 can full fat coconut milk (just the cream on top)
- 1/4 tsp stevia powder or liquid drops
Instructions
- On the stove in a medium to large sized pot, bring your water and salt to a boil on medium-high heat.
- Once your water has boiled, add the MCT oil as well as the dry buckwheat cereal (or buckwheat groats).
- Reduce the heat to low-medium heat and cook uncovered for roughly 10 minutes, stirring often.
- Once your creamy buckwheat porridge is cooked, turn off the heat and add your coconut cream, cinnamon and stevia powder or liquid.
- Allow your porridge to cool down and distribute into 6 different airtight containers. These will last up to 1 week in the fridge or much longer in the freezer.
Video
Notes
Above in the blog post I provide recipe ingredient substitutions, dietary modifications, storage tips and recipe pairing ideas.
Nutrition
Calories: 250kcalCarbohydrates: 37gProtein: 4gFat: 9.5gSaturated Fat: 7gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.3gTrans Fat: 0gCholesterol: 0mgSodium: 199mgPotassium: 4mgFiber: 2.5g
Tried this recipe?Let us know how it was!