Happy New Year! I’m sharing a new recipe from my coconut flour cookbook, giving away two copies of the coconut flour cookbook.
I have sorely missed posting here, but life has kept me way too busy. A new job, both boys home from college, my need to downsize, and my furry companion have been the primary focus for me the last few weeks.
I hope to share some new recipes that testers helped me with many months ago, so stay tuned for that. I just need to snap some photos and pull the posts together, in-between work, home-hunting, exercising, and having a life. Whew.
Several readers, especially those following SCD, have been telling me how much they love this recipe for banana porridge from my coconut flour cookbook, so I’ve been successfully persuaded to share it here.
A Giveaway!
I’d also love to give two lucky folks a copy of my coconut flour cookbook. To win, share a photo of a recipe you made from Comfy Belly using coconut flour. Share it on social media (Facebook and Instagram are good) and send me a link.
Banana Porridge
This recipe is from my cookbook, The Healthy Coconut Flour Cookbook.
Porridge usually uses grains such as wheat or oatmeal, which give it a nice thick texture. This grain-free porridge has a true porridge texture and flavor, with a subtle sweetness thanks to the banana and cinnamon. To make this egg-free, just omit the eggs and cook a bit longer, or add an egg-replacer such as flaxseed meal (see page 18 for substitution specifics). This is naturally dairy-free but you can also use dairy-based milk if you prefer.
Ingredients
- 1/2 cup (120 ml) coconut milk or other milk
- 1/2 cup (120 ml) water
- 1/4 cup (26 g) coconut flour
- 1 very ripe banana, mashed
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 large eggs, lightly beaten
Method
- Place the coconut milk and water in a saucepan over medium-low heat.
- Add the coconut flour to the saucepan and stir to blend.
- Add the mashed banana to the saucepan and stir to blend.
- Add the cinnamon and salt to the saucepan and blend well.
- Add the eggs to the saucepan and blend. Stir occasionally for a few minutes, or until the porridge becomes thick and a bit lumpy.
- Serve warm or at room temperature. Leftovers may be stored in a sealed container in the refrigerator for a few days and reheated before serving.
Hi, Hope you had a nice holiday and a happy healthy new year to you. Thanks for the update on your son. Im sorry he has to take double doses of Humira, hopefully he doesn’t experience too many side effects. I have had Crohns for over 25 years and my son who is now 15, was diagnosed when he was 9. and currently taking humira and following a teenagers version of SCD/Paleo when in my control. HAHA! Although the “SCD, Paleo, Primal” diet did not totally bring your son to the place it sounds like you were hoping, I like to think it has helped a ton. There is so much about this disease we can not control, it truly has a mind of its own. However, we can choose what we eat…I firmly believe without your knowledge and cooking lifestyle, he and mine could be WAY worse off. Job well done…also, there is a SCD group on facebook that would probably be a good resource to get your survey some peeps. Be well and thanks for all you do.
Thanks, Venus. Would you like to share the Facebook link here? I think I know which one you’re referring to, but there may be others. Funny you should mention it, I’ve been thinking of putting an SCD resource page together and add to it as additional resources come up.
HI Erica,
Love your two cookbooks and use and recommend to others all the time. Re: SCD – seemed to work for a while, but it wasn’t until I discovered Jillian Teta’s book, protocol, supplements, etc. that true healing begins. Not sure everyone can heal in 28 days as she suggests, but I felt better within 24 hours. Available on Amazon – google Dr. Teta.
Thanks, Susan!
Does the consistency come from the banana? I do not like banana’s could I add a few frozen blueberries or simply cinnamon? Also can I use shredded coconut instead of flour? Thanks!
Glad you asked. I’m interested in experimenting with cooked apples and applesauce as an alternative (haven’t gotten to it yet), but the bananas are there for both sweetness and a bit of consistency. A lot of the consistency comes from the egg as well though. And coconut flour thickens it. So yes, I think other mashed or cooked fruits would work.
Hi love the recipe, I normally added shredded coconut, coconut and almond milk with banana and mango for my for my version of porridge. Hope all goes well with the book.
Thanks!
Thanks Erica! — I filled out Suskind’s survey even though we’re not on SCD any more…
Thanks Brian!
Hello
I just tried your banana porridge and I’m so sorry but it just tasted like a bland flour/milk mixture… I ended up making oats with sliced banana which was much more to my liking.
I will definitely try your other recipes though, thanks for posting.
Sorry to hear that. most probably you didn’t use bananas that are ripe enough. You can also add cinnamon and other spices.
What about GAPS? It’s got some differences from SCD and those differences might matter to some IBD/Crohn’s patients.
Yes, GAPS is very close to SCD, and it seems great. I like that it goes slower than SCD, in terms of introducing dairy, etc.
Love you recipes! Saw your site through my cousin Gabrielli! I also saw your post about your son and thought I would share my work with you and him. I assist in releasing the emotional causes of physical dis-eases, so the body can heal itself. Take a look at my site and God bless you! Lori
Made this today it is so delicious. I have celiac and never no what to do for breakfast. Thank you
Thank you!
Hi Erin
Sorry to hear about your son. My thoughts and prayers are sent your way. I’ve got a diagnosis of rheumatoid arthritis and vasculitis with IBS symptoms.
You may have heard of Dr. Amy Myers. I’ve got her book ‘The Autoimmune Solution’ published in 2015. I’m guessing you’ve probably tried all of her solutions (she has an autoimmune disease herself), but might be worth a look.
Best of luck to you and your family.
Thank you for making my life easier!!
Margaret
Thanks for the kind words, Margaret. Best wishes to you as well!
oops…sorry Erica!! not Erin
I just cooked this recipe. I omitted the eggs and used one cup of mashed banana. It is amazing, thank you so much you are the best <3
Thanks! Good to know it works without eggs!
Also, I put it in the fridge and it tastes even better 🙂
I love this porridge! I am on the SCD diet and really miss hot cereals. It is so cold here in Michigan I have been craving this lately.
Thanks! Stay warm 🙂
Absolutely love the texture of this porridge. I used only 1 egg and for me was perfect. I shredded a bit of dark chocolate on top and sprinkled some chia and flax seeds for added nutrients. Perfection. Will be making this again! Thank you.
Thanks! It is a great base that can be adjusted easily 🙂
My daughter and I loved this! I used canned coconut milk, 1 egg and 2 egg yolks. Turned out tasty! We like it sweet so I sprinkled some coconut sugar on top 😉
Sounds lovely! Thank you for sharing 🙂