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

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