Recipe taken from Against all Grain cookbook, by Danielle Walker
I love to cook. However, I’m not the woman you’ll find in a kitchen making the same dishes every night. Trying out new, fun recipes has always been a passion of mine. Especially when it comes to eating healthy and clean. Although I love turning various recipes into amazing gluten free options, I don’t have the time to do that on most weeknights. Meals Made Simple, by Danielle Walker, was the first Paleo cookbook I ever purchased. From the moment I tried making the first recipe, I easily fell in love with her cooking style.
I have to admit, while I was very intrigued about how her grain free banana porridge was going to taste, I was also a little skeptical about it as well. Fast forward to later on this week, every last bite of it was devoured by the second day. This recipe is very easy to make and doesn’t take much effort to complete. Hence why this is a great option for those rushed, on-the-go mornings. Below is the recipe found in the cookbook, Against all Grain. However, the writing in italics are my opinions for the dish.
1/2 cup raw cashews (if you cannot purchase raw nuts, don’t worry about it. Use unsalted, preferably organic and non-GMO cashews, almonds, and pecans.)
1/2 cup raw almonds
1/2 cup raw pecan halves
pinch sea salt (optional)
1 ripe banana
2 cups coconut milk (you can also use almond milk as well)
2 teaspoons cinnamon
Place the nuts in a large bowl and sprinkle with salt. Add enough filtered water to cover the nuts by at least 1 inch. Cover and soak overnight. (I forgot to cover them when soaking)
Drain the nuts and rinse until the water runs clear.
Add the nuts to a Vitamix or food processor. Add the banana, coconut milk, and cinnamon and process until smooth.
Pour the porridge into a saucepan and heat over medium-high heat until thick and hot. (you may need to lower the heat to medium. Also, make sure to stir the porridge when cooking.)
Garnish with raisins, chopped nuts, and add an extra splash of milk if desired. (I didn’t add extra milk, but I did garish with raisins and sliced almonds.)
If you like this recipe and want more, you can purchase Danielle Walker’s book by clicking on the picture shown below: