The Whole30 diet is great in many ways, but the food can get a bit, well, same-y. And after eating either fruit with coconut yogurt, or eggs for breakfast for nearly three weeks, I needed some other way to start my day off right.
Just before Pesach I’d been browsing ‘Paleo porridge’ recipes online, thinking they might be useful chametz-free breakfasts, but in the end we never tried it. But now, its time had come! And, with a cupboard still bursting with Pesach over-stock, I even had all the ingredients to hand!
I have to admit, I didn’t have high hopes of this, and at the point at which I mixed all the ingredients together I did wonder if I’d made a terrible mistake. But in for a penny, in for a pound – I cooked it up and tasted it, and….
It was really nice! Delicious, even! So good, that after eating my paleo porridge for breakfast, I rustled up another bowl for elevenses. YUM.
I initially wasn’t going to share the recipe, because when unadorned by fruit it doesn’t look particularly photogenic, but I mentioned it to some other food bloggers who encouraged me to garnish like mad and then post it here. The garnish does make it look altogether more appealing, so don’t skimp on the sliced fruit. You could probably drizzle over some date syrup or something too, if you fancied. Although I’m not sure it needs any added sweetness – the banana, raisins and coconut water made it plenty sweet enough for me.
I’ve given instructions for microwave cooking, but I’m sure this would also be fine cooked on the stove. Just keep stirring as it comes to the boil, to make sure it doesn’t stick to the pan.
I have every intention of continuing to have this paleo porridge as my regular breakfast even now my Whole30 has ended. It’s delicious, filling, and super-healthy. A perfect start to the day!
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- Half a medium/large banana
- 1 tbsp almond butter
- 2 tbsp ground almonds or hazelnuts
- 2 tbsp desiccated coconut
- 1 tbsp raisins
- Pinch ground cinnamon
- 100ml (scant half cup) coconut water
- Sliced fresh fruit (optional)
- Mash the banana thoroughly, then mix in the almond butter.
- Add all the other ingredients, and whisk together with a fork until well combined.
- Microwave on high for 2 minutes, stir well, then microwave on high for a further minute.
- Stir well and allow to stand for 30 seconds - it will thicken slightly as it cools.
- Top with sliced fresh fruit, tuck in and enjoy!
- You can make many substitutions to this recipe to make it your own. Substitute the nut butter of your choice for the almond butter, omit the raisins or use other chopped dried fruit, swap cinnamon for your favourite spice, or sub nut milk (or even cow's milk, if you enjoy dairy) for the coconut water.