Pumpkin Spice Porridge
(Serves 4)
Ingredients:
2/3 cup whole raw almonds
2/3 cup whole raw cashews
1/3 cup unsweetened coconut flakes
1 medium ripe banana
1 14 oz can full fat coconut milk
3/4 cup pumpkin puree
2 tsp pure vanilla extract
1 1/2 tsp pumpkin pie spice
1 tsp ground cinnamon
Instructions:
In a medium bowl, add the nuts and coconut flakes. Add enough filtered water to the bowl to completely cover the nuts and coconut. Add a pinch of salt and cover the bowl with a kitchen towel or plate. Allow the nuts to soak at least 7-8 hours or overnight.
Once soaking time is completed, drain the nuts and coconut flakes in a colander; making sure to rinse them well until water runs clear.
Add the nuts and coconut flakes to the bowl of a food processor. Then, add the banana (break the banana in pieces and add to the top of the nuts).
Pulse the nuts and banana mixture until it forms a fine nut meal, making sure to stop and scrape down the bowl as needed for an even texture. Then, remove bowl from food processor and set aside.
In a saucepan over medium heat add the coconut milk, pumpkin puree, vanilla, pumpkin pie spice and cinnamon. Then add the banana-nut meal mixture. Stir well to thoroughly combine.
Bring the porridge to a gentle simmer and cook for about 5-6 minutes until it's thick and creamy.
Cinnamon Apple Breakfast Porridge
(Serves 4)
Ingredients
1/2 cup whole raw almonds
1/2 cup whole raw cashews
1/4 cup raw walnuts
1/3 cup unsweetened coconut flakes
1 large ripe banana
1 egg yolk
1 tbsp ghee, grass fed butter or coconut oil
1 medium apple, chopped into small pieces
1/8 tsp ground nutmeg
2 tsp ground cinnamon
1 14 oz. can (1 3/4 cups) full fat coconut milk
2 tsp pure vanilla extract
Instructions
In a medium bowl, add the nuts and coconut flakes. Add enough filtered water to the bowl to completely cover the nuts and coconut. Add a pinch of salt and cover the bowl with a kitchen towel or plate. Allow the nuts to soak overnight (or at least 8 hrs.).
Once soaking time is completed, drain the nuts and coconut flakes in a colander; making sure to rinse them well.
Add the nuts and coconut flakes to the bowl of a food processor. Then, add the egg yolk and banana (break the banana in pieces and add to the top of the nuts).
Pulse the nuts and banana mixture until it forms a fine nut meal, making sure to stop and scrape down the bowl as needed for an even texture.
Add ghee, butter or coconut oil to a saucepan over medium heat. Add the chopped apple and nutmeg to the pan and sauté the apples until they begin to soften.
Next, add the coconut milk, vanilla and cinnamon. Then add the banana-nut meal mixture. Stir well to thoroughly combine.
Bring the porridge to a gentle simmer and cook for about 5-6 minutes until thick and creamy.