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.
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.
- 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
- 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.