Banana Porridge

A hearty and healthy breakfast

a bowl of porridge with cut banana on top
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. ★★★ manganese.
GlutenFree, DairyFree, Vegan

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Tags
bananas
breakfast
porridge
dairy-free
vegan
vegetarian
gluten-free

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