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Banana Porridge

Enjoy this delicious gluten-free breakfast recipe.

Prep Time: 
20 minutes
Number of Servings: 
4
Recipe Source: 

From Against All Grain by Danielle Walker ($34.95, Victory Belt Publishing, 2013)

Ingredients: 
  • 1/2 c raw cashews
  • 1/2 c raw almonds
  • 1/2 c raw pecan halves
  • Pinch sea salt
  • 1 ripe banana
  • 2 c coconut milk
  • 2 tsp cinnamon
Directions: 
  1.  Place nuts in a large bowl and sprinkle with salt. Add enough filtered water to cover nuts by at least 1 inch. Cover and soak overnight.
  2.  Drain nuts and rinse 2 or 3 times, until water runs clear.
  3. Add nuts to a food processor or high-speed blender. Add banana, coconut milk, and cinnamon and process until smooth.
  4. Pour porridge into a saucepan and heat over medium-high heat for 8 minutes, or until thick.
Nutrition Info: 

Per serving: 599 Calories, 11 grams Protein, 25 g Carbohydrates, 8 g Fiber, 54 g Total fat. Excellent source of manganese.

GlutenFree, DairyFree, Vegan