Banana Nut Porridge

Posted by Against All Grain

Be warned though, it’s rich and filling so a small portion will be more than enough.

The recipe requires soaking the nuts overnight. This helps make them blend smoothly into the porridge, but most importantly aids with digestion. Soaking nuts breaks down the phytic acid which acts as an anti-nutrient and can wreak havoc on the digestive tract. Read more about it from Mark’s Daily Apple if you’re interested.

Ingredients (yields 4 servings) 1/2 cup raw cashews 1/2 cup raw almonds 1/2 cup raw pecans 1 very ripe banana (makes it easier to digest plus adds a little more sweetness) 2 cup coconut milk 2 teaspoons cinnamon dash of sea  salt for soaking water

Directions

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.