2cupshomemade nut/seed milksee recipe below in Recipe Notes, or coconut milk; or use raw or cultured milk if you prefer/can have dairy (for Keto, use low carb nuts or seeds to make your milk, such as pecans, walnuts or macadamia nuts, or use heavy cream)
1Tablespoonnon-dairy whey* (see how below);or pickling brine (choose any liquid food source of probiotics with a mild flavor, sauerkraut juice will even work; but nothing spicy or with garlic, obviously)
optional add-insup to 2 Tablespoons preferred sweetener, such as maple syrup or honey, berries or dates, protein powder; For Keto, Low Carb and Paleo: collagen
In medium size ceramic or glass bowl combine 2 cups milk of choice with 2/3 cup chia seeds and whey (or kraut juice). Stir well.
Allow to sit 15 minutes, stirring every couple of minutes in the beginning to keep seeds from sinking and clumping before they expand. If you want individual portions, transfer porridge to ball jars and cover with lids. Otherwise, loosely cover mixing bowl.
Leave in warm location overnight, or up to 24 hours.
Flavor to serve: For Paleo and Vegan, add up to 2 Tablespoons maple syrup, if desired. For GAPS and Paleo, honey. For Keto, use stevia or monk fruit sweetener to sweeten. Add any other mix-ins desired (berries, chopped dates [not for Keto], protein powder. NOTE: If you add protein powder, it is often *already sweetened*, so you won't likely need any additional sweetener added to your porridge.
Transfer to fridge, where seeds will continue to reduce in phytic acid (and probiotics will increase). Porridge keeps well 4 to 5 days.
Homemade nut or seed milk
Combine in a high-powered blender: 3 cups filtered water and 2/3 cup raw hemp seeds (or a soaked/sprouted wet nut or seed of your choice). Optionally, add 1/16 teaspoon powdered stevia (or 5 to 8 drops liquid stevia), to taste. Process on medium-high speed for 50 seconds. Straining is optional. I use Ellie's Nut Milk Bag when I strain. (Find it here.) The milk is now ready to use.
This can be collected from any non-dairy yogurt. Simply place yogurt in cheesecloth or coffee filter-lined colander, over a bowl. Allow to sit out overnight. The liquid that drips into the bowl is whey. It's full of probiotics and will inoculate a ferment or predigest the chia seeds in this recipe. (What's left behind in your colander is dairy-free Greek yogurt or yogurt cheese, thick, creamy and delicious.)