Cranberry Hazelnut Porridge

Cranberry Hazelnut Porridge

2 cups dried coconut, soaked

2 hours

1 cup hazelnuts, soaked 2 hours

2 cups fresh cranberries

2 tsp. vanilla extract

Drain coconut, reserving 3/4 cup soaking liquid. Drain hazelnuts. Process all ingredients in an S-blade food processor until chunky.

To serve, place 1 Tbsp. each ground flax, hemp seeds and coconut oil into a bowl. Add 1/2 cup porridge. Serve as is or top with warm nut or seed milk and stir.