Toasted Coconut and Flaxseed Porridge with Caramelized Banana and Warm Spiced Apples

Ingredients

• 2 cups unsweetened coconut milk (canned)
• 1/3 cup unsweetened shredded coconut
• 1/2 cup ground flaxseed
• 3 tablespoons coconut flour
• 1/2 cup water
• 2 tablespoons avocado oil
• 2 ripe bananas, sliced
• 1 apple, peeled and diced
• 1 tablespoon coconut oil
• 2 tablespoons maple syrup
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cardamom
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 3 tablespoons toasted pumpkin seeds

Instructions

1. 1

   Preheat the oven to 350°F. Spread the shredded coconut on a small baking sheet and toast for 5-7 minutes, stirring once, until golden and fragrant. Set aside.

2. 2

   In a medium saucepan, combine the coconut milk, water, and salt over medium heat. Bring to a gentle simmer, whisking occasionally.

3. 3

   Whisk in the ground flaxseed and coconut flour gradually, whisking constantly to prevent lumps.

4. 4

   Reduce heat to low and simmer the porridge for 15-20 minutes, stirring frequently, until thick and creamy. Stir in the vanilla extract and half the cinnamon.

5. 5

   While the porridge simmers, melt 1 tablespoon coconut oil in a nonstick skillet over medium heat. Add the banana slices in a single layer and cook 2-3 minutes per side until deeply caramelized. Sprinkle with a pinch of cinnamon and remove to a plate.

6. 6

   In the same skillet, add the avocado oil and diced apple. Cook over medium-high heat for 5-6 minutes until tender and lightly browned at the edges. Stir in the cardamom and remaining cinnamon and 1 tablespoon maple syrup; cook 1 more minute.

7. 7

   To serve, divide the porridge among three bowls. Top with caramelized banana slices, warm spiced apples, a drizzle of the remaining maple syrup, toasted shredded coconut, and toasted pumpkin seeds.