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Pecan Pie Porridge

Forage Porridge, Recipes | 0 comments


1/3 cup Forage Porridge
1/4 cup pecans
Tsp maca
Pinch of salt
1 cup water
1 heaped spoonful nut butter
1 banana, sliced down the middle length ways


  1. 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.
  2. 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.
  3. 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.
  4. 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.


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