Growing up it was all about my Daddy’s pancakes, biscuits and waffles with loads of syrup and butter accompanied with fried sausage and scrambled eggs. Or spoonfulls of brown sugary Cream of Wheat with heaping piles of cinnamon buttered toast. Oh and there was the occasional treat of Ackee and Saltfish with Fried dumplings and plantain when Mommy was in the mood.
Even though, I am drooling as I reminisce on breakfast’s of yesteryears, I am also remembering my not so distant 177 pound self who ate this way. I no longer have my teenage digestive system, energy nor metabolism.
And since I know better, I do better.
For this particular breakfast, I blended raw cashews, almond milk and bananas to recreate the sweet memories of Cream of Wheat Sundays.
As I told you earlier, I was a big fan of Cream of Wheat.
But Cream of Wheat wasn’t a big fan of me.
The principal ingredient, wheat, has gluten and gluten makes me feel bloated, lethargic and uncomfortably “weighted”
I don’t have Celiac disease but I do reduce my wheat intake and create substitutes whenever possible, like in this “Cream of Wheat”.
P.S. Did I mention that this Banana Cashew porridge doesn’t require cooking!
Banana Cashew Porridge with Figs & Pomegranate Molasses
- Prep Time: 5
- Cook Time: 5
- Total Time: 10
- Yield: 2 servings 1x
- Category: Breakfast
- Diet: Vegan
2/3 cup – 1 cup of plant-based milk
1/2 cup cashews
3 dried figs
2 dried apricots
1 tsp fresh ground green cardamom
drizzle of Pomegranate molasses
dash of Spirulina powder
fresh figs for topping
- Add all ingredients except molasses and spiraling to a food processor
- Depending on the thickness you prefer, start with 2/3 cup of milk and add more as you prefer.
- Blend until relatively smooth (the cashews will become like peanut butter)
- Spoon into bowls and top with spirulina powder, fresh figs, a few cashews for crunch and pomegranate molasses
The porridge is naturally sweet. I add pomegranate molasses because it adds a tart and sweet flavor and sticky texture.