Enjoy this delicious gluten-free breakfast recipe.
From Against All Grain by Danielle Walker ($34.95, Victory Belt Publishing, 2013)
- 1/2 c raw cashews
- 1/2 c raw almonds
- 1/2 c raw pecan halves
- Pinch sea salt
- 1 ripe banana
- 2 c coconut milk
- 2 tsp cinnamon
- Place nuts in a large bowl and sprinkle with salt. Add enough filtered water to cover nuts by at least 1 inch. Cover and soak overnight.
- Drain nuts and rinse 2 or 3 times, until water runs clear.
- Add nuts to a food processor or high-speed blender. Add banana, coconut milk, and cinnamon and process until smooth.
- Pour porridge into a saucepan and heat over medium-high heat for 8 minutes, or until thick.
Per serving: 599 Calories, 11 grams Protein, 25 g Carbohydrates, 8 g Fiber, 54 g Total fat. Excellent source of manganese.
GlutenFree, DairyFree, Vegan