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One serving of thick 24-hour fermented hemp and chia porridge for later Full GAPS

24-Hour Fermented Hemp and Chia Porridge for Full GAPS

One thick, spoonable later Full GAPS breakfast made from hemp hearts, whole chia, prepared pecans, homemade 24-hour sour cream, and a full 24-hour room-temperature ferment.
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Prep Time 5 minutes
Fermentation 1 day
Total Time 1 day 5 minutes
Servings: 1 serving
Course: Breakfast, Snack
Cuisine: American, GAPS
Ingredients Equipment Method Notes

Ingredients
  

  • 1/3 cup filtered water
  • 1 tbsp homemade 24-hour sour cream
  • 1/3 cup hemp hearts
  • 2 tbsp pecan meal ground from soaked and fully dried pecans
  • 1 2/3 tbsp whole chia seeds original measure: 1 tablespoon plus 2 teaspoons
  • 1/2 tsp homemade vanilla extract no added sugar
  • 1 tbsp raw honey optional; stir in only after the 24-hour ferment

Equipment

  • 1 Glass measuring cup with a spout
  • 1 Small stainless-steel whisk
  • 1 Glass jar or bowl at least 1-cup capacity, with a loose cover
  • 1 Set of measuring cups and spoons
  • 1 Coffee grinder or small food processor for prepared pecan meal

Method
 

  1. Whisk the filtered water and homemade 24-hour sour cream in a glass measuring cup until smooth and milk-like, with no sour-cream lumps.
    Filtered water and homemade 24-hour sour cream whisked until smooth and milk-like
  2. Place the hemp hearts, prepared pecan meal and whole chia seeds in a glass jar or bowl that holds at least 1 cup. Stir the dry ingredients together.
  3. Pour in the cultured base and homemade vanilla. Whisk until evenly combined, scraping the bottom and sides so no chia clumps remain. The freshly mixed porridge should still look loose enough to settle flat.
  4. Rest the lid loosely and visibly unsealed on the jar, or cover the bowl loosely.
    Freshly mixed hemp and chia porridge in a glass jar with the lid resting loosely on the rim
  5. Leave at room temperature for the full 24 hours. Refrigeration slows fermentation, so refrigerate only after the interval is complete. The chia should be swollen and the porridge thick, moist and spoonable.
  6. Stir the porridge. If using raw honey, stir in the measured tablespoon after fermentation. Serve plain or with optional fresh berries or chopped properly prepared nuts.

Notes

Later Full GAPS: Use only after digestive symptoms are completely gone for hemp, diarrhea has cleared for chia, and homemade 24-hour sour cream and properly prepared pecans have been introduced and tolerated.
Prepared pecans: Soak in warm salted water for 7 to 24 hours, then dry fully before grinding to a coarse meal.
Honey timing: Raw honey is optional and goes in only after the full 24-hour ferment.
Scaling: The 2x control makes two servings and doubles every measured ingredient. For the most even fermentation, use one complete serving per jar.
Storage: After fermentation, cover and refrigerate for up to 5 days.

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