Tropical Grain-free Breakfast Porridge

Ingredients

• Coconut meat

  Nuts, raw

  1 cup, shredded or 80g

• Banana

  Raw

  1 cup, mashed or 225g

• Pineapple

  Canned, juice pack, drained

  1 cup, chunks or 181g

• Egg

  Whole, fresh eggs

  2 extra large or 112g

• Almond milk

  Plain

  1 cup or 240g

• Butter

  Unsalted

  2 tbsp or 28g

• Salt

  Table

  1 tsp or 6g

• Vanilla extract

  1 tsp or 4g

Directions

1. Run dried coconut through a blender or food processor until it reaches a flour-like consistency; set aside. Purée the bananas and pineapple until mostly smooth.
2. Add the eggs and milk and pulse gently to combine.
3. Pour into a medium pot and add the butter, salt, and vanilla. Heat over low to medium heat, stirring frequently to prevent burning.
4. As the porridge warms up, add a quarter cup coconut flour and stir it in; continue to heat a few minutes, stirring often, and evaluate the texture. If you would like the porridge thicker, add additional coconut flour a half tablespoon at a time until you like the consistency.
5. Serve warm and enjoy!

Similar Foods

• Martha Stewart's Healthy Oatmeal Cookies
• Old-Fashioned Fruit Crumble
• Scottish Oat Scones
• Deep-Dish Rhubarb Pie with Crumb Topping
• Jamie Oliver's Oatmeal Cookies
• Gluten-Free Pancakes