Wheat, Sugar & Dairy-Free Banana Porridge

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banana porridge, coconut porridge, coconut-banana porridge, dairy-free breakfast, dairy-free porridge, Danielle Walker, gluten-free breakfast, gluten-free porridge, porridge, wheat-free breakfast, wheat-free porridge

It is the start of a new year. And with the start of a new anything, we all like to begin things on the right path. Right path might not be the appropriate word here, perhaps more like a different path. I don’t believe in making New Year’s resolutions. They don’t work for me. And rather than make some and then feel like I’ve failed, I just don’t make them. I also believe that every day of every year should be no different than New Year’s day. Every day should be a new beginning, one where I try my very best.

Then the New Year rolls in. And like it or not, I do feel like it’s a chance to start fresh. Forget the past year, time to move on. And without making those impossible-to-stick-to resolutions, I tell myself that I will try my best. Try my best to be a better person. Try my best to find my way. To make different choices. To make healthier choices.

Making healthier choices usually involves food, and with the help of a new cookbook which I received as a Christmas gift, I look forward to making different choices with my meal planning. Not all the time, just sometimes. Against all Grain, by Danielle Walker, is a book consisting of gluten-free, grain-free & dairy-free recipes. After a quick glance at most recipes, I also noticed that they are sugar-free, with natural honey being the sweetener of choice. Danielle also blogs at againstallgrain.com, where she posts lovely recipes and chronicles her recovery from an autoimmune disease.

So, talking about new beginnings and starting fresh, I would like to share with you from Danielle’s book a delicious start to your day. Banana porridge. Both my daughter Charlotte and I just loved this porridge, welcoming its warmth and richness on the arctic mornings we’ve been having.

Banana Porridge

½ cup of raw cashews

½ cup of raw almonds

½ cup of raw pecans

Pinch of sea salt

2 cups of coconut milk

1 ripe banana

2 teaspoons of cinnamon

Place the nuts in a large bowl and sprinkle with sea salt. Add enough cold water to cover the nuts by at least 1 inch. Cover and let soak overnight. Drain the nuts and rinse 2 or 3 times, until the water runs clear.

Add all the ingredients to a food processor and process until smooth. Pour the porridge into a saucepan and heat over medium heat for about 10 minutes, until warm and slightly thickened. You can eat as is. Or you can add some sliced banana, a sprinkle of cinnamon and drizzle with some honey. Oh, how yummy!