Saturday, July 12, 2014

Banana Nut Porridge (grain-free)

I love sweet breakfast foods like pancakes, muffins, and porridge with fruit. But I am trying to eat less sugar and I have been mostly grain-free for about a year. As a result, I now have a good arsenal of low sugar (or sugar-free) and grain-free breakfast recipes. They still satisfy my sweetish tooth and give me the fat and protein I need at breakfast.

Here are some of my sweet breakfast ideas:
  • this banana nut porridge (pictured above, recipe below) has a whole egg whisked in the near the end of cooking, plus it is grain-free and has no sugar added
  • these banana coconut flour pancakes, the recipe for which is given as a formula based on how many ripe bananas you have on hand
  • these pumpkin and cranberry muffins, which are made with fresh or frozen cranberries and coconut flour, with pumpkin puree for moisture
  • this apple and cinnamon mini cake, which is made in the microwave and takes about five minutes including the preparation
  • this mango, banana, and coconut loaf, which introduced me to the idea of sugar-free eating (not grain-free)

Banana Nut Porridge
serves 1

1 very ripe banana
2 T nut butter
2 T coconut milk, or other liquid of your choice
1/4 c desiccated, unsweetened coconut
1/4 t cinnamon
1/4 t vanilla extract
1 egg
pumpkin seeds, to garnish

Mash the banana in a small saucepan.
Add the nut butter, coconut milk, coconut, cinnamon, and vanilla and heat over low or medium heat until hot.
Beat the egg in a small bowl.
Remove the pan from the heat and whisk in the egg until combined.
Garnish with pumpkin seeds and serve.

Is there a time of day when you find it hardest to eat healthfully?

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