Cranberry Hazelnut Porridge
2 cups dried coconut, soaked
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.