You will need:
Base:
3/4 cup nut milk
1/4 cup filtered water
4 tbsp toasted coconut ribbons
1 tbsp hemp seeds
1 tbsp chia seeds
1 tbsp sprouted ground flax & chia seeds - I used this brand https://organictraditions.com/us/organic-traditionsr-sprouted-chia-flax-seed-powder-1.html
3 tbsp almond meal
1 tsp honey (*add more if you like it sweet)
1/2 tsp vanilla
Toppings:
1/2 banana
1 tbsp toasted coconut
1 tbsp toasted pecans
Drizzle:
1 tsp coconut butter
1 tsp fatso peanut butter
1/2 tsp honey
1 tsp coconut oil
1. To make toppings, heat a cast iron skillet over medium-high heat. Place coconut ribbons in skillet and stir until lightly brown. Don't walk away as they will burn easily. Set aside.
With the same pan, melt 1 tsp of grass fed butter or ghee and add bananas. Toast until lightly golden. Remove bananas, set aside. Now add pecan and lightly roast until warm, set aside.
2. For drizzle, melt ingredients over medium heat, stirring until melted. Set aside.
3. Combine all base ingredients in a small saucepan over medium-low heat. Stir frequently. After a few minutes the porridge will begin to thicken. Continue cooking until it reaches your desired texture ~ 3-5 minutes.
4. Serve!
Note: You can can switch up your toppings for whatever you like! Get creative!
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