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Muti-Seed Porridge

  By Sarah Eastin  ,

November 15, 2015

This grain-free porridge is a delicious way to get your daily allowance of omega-3 fatty acids and fiber!


3 tablespoons Ground Seed Mix (recipe below)

Dash ground cinnamon

1/4 cup Hemp Milk (recipe below), plus more for serving

1 teaspoon maple syrup or agave nectar (optional)

1/4 cup chopped or sliced fresh fruit (such as apple, banana, or berries), or 2 tablespoons raisins or chopped dates

Ground Seed Mix

½ cup flaxseeds, unsoaked

¼ cup sunflower, pumpkin, or sesame seeds, unsoaked

¼ cup chia seeds or hempseeds, unsoaked

Hemp Milk

2 cups water

½ cup hempseeds, unsoaked

3 medjool dates, pitted

¼ teaspoon vanilla extract (optional)

pinch of salt



Put the ground seed mix and cinnamon in a small bowl. Gradually add the hemp milk and whisk to combine. Stir in the maple syrup if desired. Serve immediately with additional hemp milk and fresh or dried fruit.

Ground Seed Mix

Put all the seeds in a coffee grinder and process into a fine powder (you may need to do this in two batches). Stored in a sealed container in the refrigerator, Ground Seed Mix will keep for 3 months.

Hemp Milk

Put 1 cup of the water, hempseeds, dates, optional vanilla extract, and salt in a blender. Process on high speed until smooth. Add the remaining 1 cup of water and process until smooth.

The ground seed mix is rich in fiber, protein, and omega-3 fatty acids. Keep it on hand to make Multiseed Porridge and to sprinkle on salads and blend into smoothies!

Hemp Milk takes only minutes to make, since hempseeds don’t need to be soaked. Stored in a sealed container in the refrigerator, Hemp Milk will keep for 3 days. It tends to separate, so shake well before using.

This recipe is from Jennifer Cornbleet. For more raw recipes and information on raw diests visit



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