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.