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Recipe by Magdelena Roze. Serves 2-3.
Pimping up with bee pollen, extra maple, a dollop of a good fat like ghee & creme fraiche, optional and outrageously decadent, but not essential!
Soak the Farmer Jo Coconut porridge with 1 cup of water overnight in the fridge, covered (the soaking of thy oats is the hot tip according to Farmer Jo but also works without!). In the morning, add 1 of cup water and bring to boil on the stove (if you’re naughty and didn’t soak then just add 1.5 cups water), stirring frequently. Once water is absorbed, reduce to simmer, add milk and continue to give it a stir until rich and creamy. It’s so damn delicious as it is, so you could easily just give it a little drizzle of maple and a dollop of a good fat like ghee, yoghurt or creme fraiche and be done with it! But...with all this time on our hands, let’s caramelise some bananas!
Add your ghee or coconut oil to a small pan and melt on medium to high heat. While that’s happening, chop your bananas and toss them in the maple syrup or coconut sugar. Gently pop them into the pan and heat for about 1 minute on each side until the sugar caramelises and they turn golden. Remove from the heat and scatter over your porridge. I like to add a dash of milk just before eating. You can serve individual bowls or do one big family-size like mine and divide. If there’s any leftover, just refrigerate and refresh with some milk in a pot the next morning. So. Damn. Delicious.
