Sunflower seed porridge

May 25, 2018

Simple to make, and a nice alternative to oats. Serves 1. Per serve: Cal: 320; Fat: 22g; Pro: 18g; Carbs: 7g

Meal Type: Breakfast
Recipe Type: LCHF
Serves: 1
Prep time: 00:08
Cook time: 00:05


  • 0.25 cups Sunflower seeds
  • 2 tablespoon Almond meal
  • 1 tablespoon Ground flaxmeal
  • 1 teaspoon Vanilla powder, (or unsweetened extract)
  • 1 teaspoon Cinammon
  • 1 teaspoon Equal Natural Sweetener (Stevia)
  • grind Salt, Himalayan
  • 0.75 cups Almond milk, unsweetened
  • 0.5 cups Frozen raspberries, (or fresh)


Grind the sunflower seeds up to a meal-type consistency (like your almond meal) in a nutribullet or spice grinder. Pour into a pot and add almond meal, flaxmeal, stevia, cinammon, salt and vanilla. Mix until blended. 

Add the unsweetened almond milk and heat to medium-high heat on stovetop, stirring to avoid it sticking. Once it has thickened slightly (around 3-4 minutes), crack the egg into the mixture, stirring mixture at the same time to avoid egg curdling. Cook for a further minute.

Transfer into a bowl and top with raspberries. Enjoy.

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