Pecan Pie Porridge
1/3 cup Forage Porridge
1/4 cup pecans
Pinch of salt
1 cup water
1 heaped spoonful nut butter
1 banana, sliced down the middle length ways
- Begin by making your fresh pecan milk: placing the pecans, a pinch of salt and maca powder in the blender with the water and blending until well combined and creamy. Do not need to sieve, as the pulp will add extra creaminess and flavour.
- Heat a saucepan to a low – medium heat, adding the Porridge and pecan milk.
Bring to a simmer stirring often, until your desired consistency is achieved.
- While the porridge is cooking, heat a frying pan and add a little lug of olive oil. Add the banana halves and gentle fry on both sides till warmed through and slightly caramelised.
- When the porridge has achieved desired consistency, pour into a serving bowl and top with nut butter, cinnamon, the caramelised banana halves and a sprinkle of pecans.
Whether you have been a fan of Choc Orange in the past or not, this Jaffa inspired Bircher Muesli has a richness and citrus zing that is sure to convert even the harshest of critics.
Who doesn’t love a good Aussie Lamington? The coconut, the chocolate, the raspberry jam, it’s bloody delicious! But if you’ve ever looked at any ‘healthy’ lamington recipes you will see just how complicated it is to recreate these delicious treats in their original form. My solution? Like any great flavour combination, turn it into a porridge recipe!
Banana, Nut Butter, Honey, Toasted Nuts and Seeds, could there be anything better? We doubt it… This porridge is decorated with all the bells and whistles, the ultimate in Breakfast Porn.