Ingredients:
- 2 bananas
- 1 tbsp. maple syrup
- 1/2 tsp. of cinnamon
- A dash of pink himalayan salt
- 1 tbsp. of coconut oil
- 1/2 cup of pecans
- 1/2 cup of coconut milk
- 1 cup of water
- 1/2 cup of amaranth
Directions:
- Rinse the amaranth under cold water.
- Fill a pot with 1 cup water, 1⁄2 cup rinsed amaranth, and the dash of salt.
- Allow the water to come to a boil, and then reduce the heat to low.
- Cover the pot and allow to simmer for 15 minutes.
- Remove from the heat and allow to thicken for 10 minutes, if the amaranth becomes too thick for your liking, add a little bit of warmed coconut milk to thin out the porridge.
- Heat the coconut oil, maple syrup, and cinnamon in a pan over medium heat.
- Cut up the banana into thin slices.
- Once the oil is warm, add the banana slices to the warmed oil and cook until tender.
- Pour the porridge into a bowl, add the tender bananas, and top with the toasted nuts.
