Crushed nuts and seeds make a great gluten-free alternative to oats in the cooler months and provide a healthy hit of protein, vitamins and minerals. Mix and match your favourites to create a beautiful start to the day.
- ½ cup macadamia nuts
- ½ ripe banana
- ½ cup coconut milk
- ½ green apple, grated
- 1 tsp chia seeds
- 1 tbsp desiccated coconut
- 1 tsp cinnamon
- 1 pinch sea salt
- 1 pinch nutmeg (optional)
- ¼ cup fresh blueberries, raspberries or strawberries
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
In a food processor, grind macadamia nuts into small crumbs, place in a separate bowl. Place banana and coconut milk in food processor and process until banana is pureed. Transfer to a saucepan with macadamia nuts.
Add the rest of ingredients except for berries. Bring to simmer and cook for a couple of minutes. Serve in a bowl topped with some fresh berries and extra cinnamon.
• Almonds, hazelnuts or cashews nuts can be used instead of macadamia nuts and almond milk can be used instead of coconut.
Recipe from Eat Drink Paleo Cookbook by Irena Macri, with photographs by Irena Macri. Published by Irena Macri.