As the months get colder, you start to crave something nice and warm for breakfast. I created this recipe as a paleo alternative to porridge.
In my pre-paleo days, I would often prepare porridge, cooked oats with warm milk and a dash of honey.
My apple and cinnamon sago pudding (or sago porridge) has the creaminess of a bowl of porridge and the lovely flavours of apple and cinnamon in every mouthful. Of course it is grain free and dairy free & it is absolutely delicious served warm.
If you plan to make this ahead of time, you can store in airtight containers in the fridge for approximately 7 days.
Making a batch of this on a Sunday night and storing in individual containers which you can grab on the way out the door and reheat when you are at work is a great idea for those that struggle to find time to prepare breakfast each morning.
Tip – the sago pudding will thicken up when its in the fridge. So after you have reheated it, add a little warm water in your bowl to mix through to a nice smooth consistency. Alternatively you may wish to stir through a little coconut milk or almond milk.
Serving ideas : If you wish, you can serve this as it is. Alternatively, you could add a dollop of coconut cream and a sprinkle of cinnamon (as shown in the photo) or perhaps top with nuts and seeds or shredded coconut.
- 3 large (or 4 medium) red apples, peeled and grated
- 3 cups of water
- 3 tablespoons honey
- 1 tablespoon ground cinnamon
- 1 teaspoon vanilla paste*
- 2 x 400ml cans of coconut cream
- 1 cup sago (sago pearls)
- Place the grated apple, water, honey and cinnamon into a saucepan.
- Place the saucepan on medium heat and slowly stir continuously until the water starts to boil and froth around the edges of the saucepan.
- Remove the saucepan from the heat and use a stick mixer to blend the apple mixture into a puree (if you dont have a stick mixer transfer the mixture into a food processor and blend until smooth).
- Return the saucepan and apple puree to the stove, add in the 800ml coconut cream and stir until combined.
- Place the saucepan on medium heat, add the sago and stir slowly until the sago becomes translucent (about 20 minutes) – you will need to ensure that you are continuously stirring to ensure that the sago does not stick to the bottom of the saucepan.
- The mixture will slowly thicken as the sago cooks. When the sago is translucent you should have a porridge like consistency*.
* Vanilla paste tastes fantastic in many paleo desserts & it does taste fantastic in this warm paleo dish, but if you don’t have any vanilla paste, you can substitute with vanilla essence (or alternatively, leave it out altogether).