Caveman Porridge
The consistency of this “porridge” is truly like a big bowl of a certain childhood favorite of mine, which my parents would fill full of plump, juicy raisins and serve with a cold shot of milk. The Caveman Porridge has a sort of stick-to-your-ribs goodness served by itself, but topped with nut butter, honey, nuts, coconut butter, fresh fruit, or even yogurt, this recipe really shines.
You could even add in some cocoa or frozen berries during the cooking process for a real treat. So go ahead, experiment—you’ll be eating like a caveman in no time.
YIELD: 1 SERVING
- 1 tbsp coconut oil 1 medium banana, mashed
- ¾ cup egg whites (or the whites from 12 eggs)
- ½ cup almond or coconut milk
- 2 tbsp golden flax, ground
- 2 tsp hemp hearts
- 1 tsp pure vanilla extract
- ½ tsp ground cinnamon
- Pinch sea salt
- 1–2 tbsp coconut or almond butter (optional)
1. In a small saucepan, melt the coconut oil over low heat. Add the mashed banana to the coconut oil. Raise the heat to medium. Cook, stirring continuously, for 3 to 4 minutes or until banana begins to smell caramelized and has a golden color to it.
2. In a separate bowl, mix the egg whites, milk, flax, and hemp. Pour the mixture into the small saucepan with the banana and mix thoroughly. Use a stick blender for a better consistency, or a whisk, but watch for lumps.
3. Add the remaining ingredients (except for the coconut or almond butter) and blend until smooth.
4. Over medium-high heat, whisk the porridge continuously for 5 to 8 minutes. The porridge should become creamy and somewhat lumpy. Keep whisking until it is too thick to whisk anymore.
5. Pour into a serving bowl, top with coconut or almond butter, if using, and serve immediately. (You can also refrigerate for up to 24 hours for a tasty cold treat topped with fruit.)
Originally posted 2021-01-09 13:54:44.
