This morning I woke up craving comfort food in a big way. I had met up with good friends last night and we may have had a glass too many between us. So this morning I wanted stodge. What to do? I no longer had ingredients for a fry up in the house which meant I had to do the next best thing. Make Coconut porridge a la Deliciously Ella. This recipe is so scrumptious, sweet and creamy that I always start eating it straight out of the pan. Perhaps it is the sweetness of the cooked bananas in combination with the coconut milk that makes it so irresistible but I really couldn’t wait for it to get onto my plate.
Ella advises us not to get nervous about the amount of fats in this recipe which may make you feel that you are eating something you really ought not to. But all fats are not created equal and good fats are necessary for us to function well and to feel healthy. As we are in the midst of a coconut oil craze currently here is a bit of science from an article in the Huffington Post.
A thing to keep in mind before embarking on a mammoth food shop, in preparation for all your foodie ideas, is that it’s impossible to always keep ‘the right’ ingredients at home. There is always something that we’ve forgotten or run out of. But rather than that being a reason for abandoning the idea altogether, why not adopt a more leisurely approach by adding and substituting ingredients as and when you feel like it or, when you simply don’t have the right stuff at home. It is liberating and sometimes you end up with very happy surprises!
To make Ella’s recipe for Coconut porridge click here. Below is my own interpretation:
Morning After Coconut Porridge inspired by Deliciously Ella:
1 can of coconut milk (I include the creamy coconut bits too)
1 cup spelt flakes (you can use oats if you like)
1 tbsp of almond butter
1 tbsp of coconut oil
1 banana, chopped
4 dates, chopped
Chopped plums/strawberries, blueberries (whatever you have at home)
1/2 tsp ground cinnamon
1/2 tsp ground cardamom (a spice used a lot in Swedish baking)
1 tbsp of chopped nuts (cashew, almonds, brazil nuts)
1 tbsp of chopped dates
1 tsp ground flax seeds
Cook the coconut milk, spelt flakes/oats, chopped banana and dates in a pan until it has become a creamy mash. Once the porridge is cooked (doesn’t take more than a few minutes) mix in the coconut oil and almond butter so that you now have a creamier and nuttier porridge, add the toppings of your choice and finish off with milk. I use Coconut milk (not from a can but a pouring variety available from Ocado) but any milk will do. Enjoy and Happy Saturday x