Paleo Porridge with Caramelized Bananas Recipe

• Course Breakfast
• Cuisine American

Prep time

Cook time

Servings

Ingredients

• 1 cup Cashews soaked in water
• 1 cup Walnuts soaked in water
• 1 tbsp Chia Seeds
• 1/2 cup Coconut Flakes sugar free
• 4 Medjool dates pitted
• 2 cups Coconut Milk
• 1 tbsp maple syrup
• 1/2 tsp Nutmeg
• 2 Bananas ripe, halved, caramelized
• cinnamon powder, for garnish

Instructions

1. Combine in a container large enough to hold 2 cups of nuts plus water, the cashews and walnuts completely covered with water. Cover with plastic wrap or a lid and soak overnight or for 8 hours in the refrigerator.
2. After the nuts have been soaked overnight, drain the water completely, and transfer the nuts to a food processor. Add the chia seeds, coconut flakes, pitted dates and process until the mix is finely chopped, stopping just before the nuts becomes a nut butter. Scrape the sides as needed.
3. Transfer the now ‘paleo porridge’ mix to a sauce pan, and combine with 2 cups of coconut milk, and 1 tablespoon of maple syrup. Bring slowly to a boil over medium-heat mixing constantly. Reduce heat and simmer for 10 minutes.
4. Cut the bananas in half and then in a quarter, and if you have a blow torch, lay the quarter bananas in a small sheet pan and caramelize them. Otherwise, warm a small amount of coconut oil in a non-stick pan, bring the pan up to warm temperature, and caramelize both side of the bananas for 2-3 minutes, only turning them once.
5. Transfer the paleo porridge to three bowls or containers and plate each quarter banana on top of the porridge. Sprinkle each with some cinnamon powder and enjoy!