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 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. Drain nuts and rinse 2 or 3 times, until water runs clear. Add nuts to a food processor or high-speed blender. Add banana, coconut milk, and cinnamon and process until smooth. 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. ★★★ manganese. GlutenFree, DairyFree, Vegan Share this content. facebooktwitterpinterestlinkedinredditemail You Might Also Like... Strawberry-Almond Amaranth Porridge Slow-Cooker Maple-Pear Butter Charred Breakfast Kale Tags: bananasbreakfastporridgedairy-freeveganvegetariangluten-free