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

RECIPE:

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