cacao

Nutty Cacao & Banana Porridge

RECIPE BY NATASAHA CORRETT

Maca powder is very high in potassium, iron, magnesium and zinc. We need iron for the transport of oxygen around our bodies so Maca powder is a fantastic energy food and is known to help restore the balance of hormones in our bodies too. Raw cacao is a superfood too so all the more benefits rolled into one energy boosting porridge.

Tash x

Serves2

Ingredients
MetricCupsCupsMetric

For the porridge

1 cup gluten free rolled oats
1 tsp coconut oil
1.5 tsp Maca powder
1 tbsp ground flax seeds
1 cup water (or almond/rice milk)
1/2 banana mashed or finely chopped
1/2 tsp raw cacao (or 1 tsp ground cinnamon)

For the crunchy nut topping

1/4 cup flaked almonds
1/4 cup hazelnuts
1 tsp sunflower oil
1 tsp ground cinnamon
1 tsp rice syrup

Method

  1. Pre-heat the oven to 175°C
  2. Start by mixing all of the ingredients for the crunchy nut topping in a bowl so that the nuts are well coated in the oil and rice syrup. Place them in the oven and toast for 8-10 minutes until golden brown. Remove and set aside to cool.
  3. Place all of your porridge ingredients into a pan and leave to soak for 10 minutes.
  4. Heat the porridge through on a medium heat for around 2-3 minutes until it starts to thicken. If it gets a little too thick, just add a little more water.
  5. Once the nuts have cooled they should have gone a little crunchy. Chop them up a bit if they have stuck together.

Serve the porridge in a bowl with a sprinkling of the sweetened nuts over the top and a shot of liquid chlorophyll on the side. You can make up a bigger batch of the nuts - just increase the quantities.

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