After a pretty successful Ocsober, I decided to put my willpower even further to the test and aim for a No(sugar)vember, or at least a low sugar November. As a home baker and chocolate addict, this will be a challenge, but worth it to reduce sugar crashes and cravings. I passed over the prohibited maple syrup yesterday, and instead added a tsp of cacao powder to flavour my morning porridge. Not only did it taste good but it added more vitamins, minerals and protein to the bowl. I have since discovered that there are plenty of delicious recipes out there for cacao porridge. Here’s mine from this morning…
Recipe to serve 1
Ingredients for the porridge:
- 1/2 cup of porridge oats
- 1/2 cup milk of your choice
- 1 small banana, mashed (with a few slices reserved for decoration)
- 1 tsp cacao powder
- 1/2 tsp ground cinnamon
- 1 tsp coconut oil
- a few flakes of Maldon Sea Salt
- a splash of water (or more depending on how thick or thin you like your porridge)
Ingredients for the pecan topping:
- a small handful of pecans, roughly chopped
- a sprinkling of ground cinnamon
- 1 tsp vegetable oil
- Mix the pecan topping ingredients in a small baking tray and place in a medium oven for around 8-10 minutes.
- Meanwhile, place the porridge ingredients in a small sauce pan and heat gently, giving it the occasional stir.
- When the porridge is thickened to your taste, pour into a bowl and serve topped with the pecans, sliced bananas and an extra sprinkling of cinnamon and/or cacao powder.