Coconut Flour Porridge with Roasted Apricots

Coconut Flour Porridge with Roasted Apricot

Coconut Flour Porridge with Roasted Apricot

I finally gave up and gave my Costco-sized stash of coconut flour away. In the many months that I had it, I made some breakfast porridge and added a few spoonfuls into toppings for fruit crisp.
Since I hadn’t made a dent in it and wasn’t sure about its self-life, I gave it to my next-door neighbour, who loves it and puts it in his shakes and smoothies regularly for its high fibre content.

I offered the coconut flour to my neighbour in gratitude of sorts; he moved into my building last year from France and has had to deal with a barrage of questions from me about his home country – Having lived in Paris for years, he’s not as enamoured with it as I am, but he indulges me.

Coconut Flour Porridge with Roasted Apricot

Last year his suggestion led me to Parc de la Villette, a vast urban park unlike any I’ve been to, he said it was his favorite park. It’s a multi-use park with a myriad cultural and entertainment complexes, striking architectural vistas and sculptures, themed gardens, interconnecting trails that lead to nowhere really, and follies (they totally fascinate me now!) – there is something chaotic and exploratory about the park that speaks to me; it almost feels as if the designers could not agree on a concept, but I guess that is the point.

It’s a little off the (tourist) beaten path and I probably wouldn’t have found it were it not for his recommendation, so I am thankful to him for that and for putting up with my incessant queries.

Coconut Flour Porridge with Roasted Apricot Coconut Flour Porridge with Roasted Apricot

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Obviously, I kept a few cups of the flour for myself because we do love our toasty and delicious coconut flour porridge around here. We discovered that tangy roasted apricots are delightful in this porridge, so it’s a classic pair now. Roasting the apricots makes them sweeter and succulent, and adds a fruity essence, which is great for summer.

Along with roasted apricots, we love dressing our breakfast up with a host of other things; a sprinkle of toasted coconut flakes, handful of berries, spoonful of cherry compote, splash of maple syrup and whatever other delightful thing we have on hand.

I normally end up with a huge pot of porridge, because coconut flour sops up a lot of liquid, but I don’t mind, it’s warm, filling, tasty and better shared.

When I’m feeling particularly generous, I take a bowl my coconut flour porridge with roasted apricots up to my French neighbour in hopes that he’ll share more of his favourite places in Paris with me.

Coconut Flour Porridge with Roasted Apricot Coconut Flour Porridge with Roasted Apricot

Coconut Flour Porridge with Roasted Apricot Coconut Flour Porridge with Roasted Apricot

Coconut Flour Porridge with Roasted Apricots
Toasty, delicious and nutritious fibre-rich summer breakfast porridge
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For apricots
  1. 8 – 10 small fresh apricots, pitted and halved
  2. 2 tablespoons turbinado sugar, or less
  3. 1/2 teaspoon ground cinnamon
  4. Pinch of salt
  5. 1 teaspoon brandy, optional
For porridge
  1. 1/2 cup coconut flour
  2. 2 cups water
  3. 1 cup almond or coconut milk (or more or less based on desired porridge consistency), plus more for serving
  4. 1/4 teaspoon sea salt
  5. 1/2 teaspoon vanilla extract
  6. Coconut sugar and/or maple syrup (or agave) to taste
Roast apricots
  1. Preheat oven to 400 degrees F. and line a baking sheet with aluminum foil or parchment paper
  2. Arrange apricots in the prepared baking sheet arranged with the cut sides up, in a single layer
  3. Sprinkle with sugar, cinnamon and salt, splash apricots brandy
  4. Bake for 15 – 20 minutes, until apricots are caramelized and tender but still retain their shape
Make porridge
  1. In medium saucepan, mix coconut flour and sea salt with of water and mix until mixture is smooth and free of lumps
  2. Let it stand for 2 – 3 minutes for the coconut flour to sop up the water
  3. Add almond milk, stir and cook over medium heat stirring frequently until porridge thickens
  4. Lower heat, keep stirring and check the consistency of the porridge, add more milk if desired
  5. Remove from heat and stir in vanilla extract
  6. Ladle porridge into bowls; add more coconut milk (if desired), top with apricots and drizzle with coconut sugar and maple syrup, and any other desired toppings
  7. Enjoy
the Whinery by Elsa Brobbey http://elsbro.com/blog/

Coconut Flour Porridge with Roasted Apricot

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  • grace

    i’ve never worked with coconut flour, and i also don’t think i’ve ever had porridge! regardless, what you’ve made looks delicious and wholly satisfying. i also think you’re a doll for sharing your flour with your neighbor!

    • This was my first dalliance with coconut flour too, I think it has a lot of potential, I just couldn’t come up with anything other than porridge to use it in:)

  • Lauren @ Healthy Food For Livi

    This is such a creative use of coconut flour! Can’t wait to try it.

    • Thank you Lauren! Let me know what you think of it if you try it! 🙂

  • It seems so yummy! And what fabulous pictures too! Shared on Twitter.

    • Thank you so much Corinne! I’m following you on twitter, you’re so inspirational, I’m glad I found you! 🙂

  • Oh my goodness this looks yummy! I’m not usually a porridge person but I think I’m going to have to try this one!

    • Yes, this would make you a porridge person! It’s quite different (and yummy) from traditional porridge.

  • Natalie Uy

    yum. Love the crisp white lighting and the orange pop or the apricots. Great photos. I’ve never even heard of coconut flour but I’ll have to try it

    • Thank you Natalie! I think coconut flour is new, you should definitely give it a try but start small:)

  • Wow- what a great idea for a porridge! I actually have the same problem (a lot of coconut flour at home and no idea what to do with it) so this should help immensely! Thanks!

    • I’m glad you’ve found one more thing to do with your stash of coconut flour:) Hope you’ll share some of your recipes, it’s such a wonderful tasting flour except it’s finicky.

  • Tedi Sarah

    Wow this looks fantastic! And stunning photos as usual!

  • You are so cute! I love your little jovial relationship with the French neighbor. I’ve never even heard of coconut flour porridge! You are the porridge queen and I thus, I must try it. I confess to hoarding a rather small tub of the stuff for like 2 years (yikes!) after a trial being gluten-free for Todd’s arthritis. It’s didn’t help, so now I have all these gluten-free flours that I don’t know what to do with! 🙂

    • Ha! I think there’re quite a few of us coconut flour hoarders. We probably should find out if it expires:) You should give this one a try, it’s pretty easy and yummy!

  • Yes, please bribe him with your delicious-looking food and share his secret with all of us. 🙂
    <3 it, Elsa

  • Elly Leavitt

    I LOVE porridge, especially when it starts getting colder! Also your photos are beautiful x

    • You’ll love this porridge then, hope you give it a try in the fall:-)