-If you’re allergic to coconut or don’t like it, this is probably not the recipe for you. The
coconut flour is what offers a lot of fiber and soaks up a lot of liquid, so there aren’t any easy swaps for it, I’m afraid.
-The
flaxmeal adds fiber and helps thicken and smooth out this porridge. I don’t know of any great 1:1 substitutes for it that will have the same effect, so I’m afraid you’ll need to experiment if you have to omit it for some reason. You can find golden flaxmeal at a lot of local stores these days. You can also buy it online, or make your own by grinding golden flax seeds (from a health food or bulk food store) in a coffee grinder.
-You may be able to substitute
whey protein powder for the
collagen, but I personally don’t care for the flavor of it in things like this and I’m not sure what the texture will be like once you cook it. I’m guessing collagen will work best.
-You could probably substitute
xanthan gum for the
glucomannan. I haven’t tried that in this recipe, but it generally works and
xanthan gum is more readily available locally.
-Nutrition and allergy information calculated for the plain cooked version of one-seventh of the bulk mix, not including toppings, additions, or substitutions.
ALLERGY INFO:-Gluten Free
-Egg Free
-Dairy Free
-Nut Free (Be sure to use carton coconut milk instead of almond or cashew milk when cooking the porridge. Most people with nut allergies can have coconut products – and the bulk mix is full of coconut – but confirm with your doctor first.)