BANANA NUT PORRIDGE

BANANA NUT PORRIDGE

By Danielle Walker - AgainstAllGrain.com

SERVES: 4

INGREDIENTS:

75g/½ cup raw cashews

75g/½ cup raw almonds

75g/½ cup raw pecans

1 very ripe banana (makes it easier to digest plus adds a little more sweetness)

480ml/2 cup coconut milk

2 teaspoons cinnamon

dash of sea salt for soaking water

INSTRUCTIONS:

Place the nuts in a large bowl and sprinkle the sea salt over them. Fill the bowl with filtered water so the nuts are covered by at least 1 inch of water. Cover and soak overnight.  Drain the nuts and rinse 2 or 3 times, until the water runs clear.  Add the drained nuts to a food processor or high-speed blender. Blend the nuts with the banana, coconut milk, and cinnamon until smooth.  Divide it into bowls and microwave for 40 seconds or put all of the porridge in a pot on the stove and heat over medium-high heat for 5 minutes.  Serve with raisins, chopped nuts, and an extra splash of milk if desired.