Pumpkin Pie Porridge

Breakfast | December 5, 2014 | By

Pumpkin Pie Porridge
Serves 4
  1. 1/2 cup whole raw almonds
  2. 1/2 cup whole raw cashews
  3. 1/3 cup raw pecans
  4. 1/3 cup unsweetened coconut flakes
  5. 1 medium ripe banana
  6. 1 egg yolk
  7. 1 14 oz. can (1 3/4 cups) pure coconut milk
  8. 3/4 cup canned pumpkin puree
  9. 2 tsp pure vanilla extract
  10. 1 1/2 tsp pumpkin pie spice
  11. 1/2 tsp ground cinnamon
  12. 1/2 cup raisins
  1. In a medium bowl, add the nuts and coconut flakes. Add enough filtered water to the bowl to completely cover the nuts and coconut. Add a pinch of salt and cover the bowl with a kitchen towel or plate. Allow the nuts to soak at least 7-8 hours or overnight.
  2. Once soaking time is completed, drain the nuts and coconut flakes in a colander; making sure to rinse them well until water runs clear.
  3. Add the nuts and coconut flakes to the bowl of a food processor. Then, add the egg yolk and banana (break the banana in pieces and add to the top of the nuts).
  4. Pulse the nuts and banana mixture until it forms a fine nut meal, making sure to stop and scrape down the bowl as needed for an even texture. Then, remove bowl from food processor and set aside. (Please note: You can alternate between pulsing and blending, if desired. The goal is to create a very fine nut meal, but not a paste. I find pulsing makes it easier to keep an eye on the consistency.)
  5. In a saucepan over medium heat, add the coconut milk, pumpkin puree, vanilla, pumpkin pie spice, cinnamon and raisins. Then add the banana-nut meal mixture. Stir well to thoroughly combine.
  6. Bring the porridge to a simmer & cook for about 5-6 minutes until it's thick & creamy.
  7. Ladle the pumpkin nut porridge into bowls and add a splash of coconut or almond milk and a drizzle of pure maple syrup, if desired.
Hearth and Honey http://hearthandhoney.com/


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