Banana Porridge

Who says porridge is only a winter thing… not us!  Make your summer mornings delicious with this fruity take on an old favourite


  • 1 1/3 cup almond meal
  • 1 tbsp coconut flour
  • ½ cup buckwheat flour
  • 1 cup cashews, soaked
  • 1/3 cup water
  • ¼ cup coconut oil, melted
  • 1 tsp vanilla bean powder  
  • ¼ cup pure maple syrup
  • 80g raw dark chocolate, chopped


  1. Preheat the oven to 160 degrees Celsius.
  2. In mixing bowl, place the almond meal, buckwheat flour and coconut flour. Stir until combined.
  3. In a high-speed blender, add the remaining ingredients (except the chocolate). Blend until smooth and creamy.
  4. Pour into the mixing bowl and add the chopped chocolate. Stir until a doughy texture forms. If too wet, add a small amount of coconut flour. If too dry, add a dash of water.
  5. Scoop heaped tablespoons of the mixture onto a tray lined with baking paper.
  6. Bake for about 15-20 minutes or until lightly golden.

Creator of the recipe: @coconutandbliss

Recipe Yield: 1
Prep Time: 3 minutes
Cook Time: 10 minute

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