Hebba pap - low carb porridge

[Boo1979]

Ive mentioned this before
First came across it in Tim Noakes ‘ real food revolution’ book as a low carb alternative to traditional south African porridge, flour etc
The instructions for porridge was to mix the heba pap with water - the result was useful but bland. Not having used it for a bit, I decided to vary it up today and mixed the heba with a combination of water, soya cream and coconut kefir - very nice end result.
I also found this place where the heba pap is 50% cheaper than on Amazon
http://www.lowcarbshed.co.uk/?_ga=2.12296052.1957334424.1521201180-1916189304.1521201180
There are also quite a lot of make your own heba pap mix on the net but Im too lazy to make them!

 

[Alison Campbell]

From the link @Boo1979 posted a premix of Coconut Flour, Flaxseeds, Sunflower Seeds, Psyllium Husk, Himalayan Salt, Xanthan Gum.

This could really work for me as oat porridge really spikes and I have nut allergies

 

[Boo1979]

Added some cocoa into the mix while heating it today - made quite a nice chocolaty porridge
It hasnt got the same texture as proper porridge made with jumbo oats etc - close to the texture of ready brek ( which Ive only ever had as part of an inpatient hospital menu) or instant poridge. You can make it as thick as you like, v filling too I use 40g of hebba mixed with the liquids plus erythritol

 

[Resurgam]

The texture of Ready Brek?
Bleugh - I used to work for Allied Lyons, as it became - testing the storage qualities of their products. It was close to aversion therapy.
I can't face cheesecake, not without an effort, and not one of the flavours introduced in my time.

 

[Boo1979]

The taste of Ready Brek alongside the attrocious blood sugar reaction, ( given to me on an inpatient ward!) is the reason Ive never had it again. The smooth texture as opposed to the more varied texture of traditional porridge was what I was getting at