COCONUT FLOUR HOT CEREAL RECIPES

Steps:

• Combine dry ingredients (coconut flour, baking powder, onion, garlic, rosemary and salt) in a bowl and set aside.
• Add 6 eggs to a separate bowl and beat with a hand mixer until you get see bubbles at the top.
• Melt the stick of butter in the microwave and slowly add it to the eggs as you beat with the hand mixer.
• Once wet and dry ingredients are fully combined in separate bowls, slowly add the dry ingredients to the wet ingredients as you mix with the hand mixture.
• Grease an 8x4 loaf pan and pour the mixture into it evenly.
• Bake at 350 for 40-50 minutes (time will vary depending on your oven).
• Let it rest for 10 minutes before removing from the pan. Slice up and enjoy with butter or toasted!

Steps:

• Cut off the sides/cheeks from 1 apple and slice; reserve. Set aside 1/4 cup of the coconut milk.
• Peel and core the remaining 5 apples and cut into 1-inch chunks. Add the apple chunks, remaining 3/4 cup coconut milk and 2/3 cup water to a medium saucepan and bring to a simmer over medium-high heat. Simmer, stirring occasionally, until the liquid is reduced by half and the apples are tender and can be easily mashed with a fork, 10 to 12 minutes. Remove from the heat and gently mash the apples, making sure to leave some chunks for texture.  
• Meanwhile, pulse the cashews in a food processor until they are completely ground and resemble flour (be careful not to make butter). Transfer to a medium bowl and stir in the flaxseed and cinnamon. Fold the cashew-flax mixture and raisins into the mashed apple mixture and stir until well combined. 
• Divide the porridge among 4 bowls and drizzle each with 1 tablespoon of the reserved coconut milk. Top each bowl with apple slices, crushed cashews if using, raisins if using and a sprinkle of cinnamon.