Caramelized Plantain Porridge
Source: The Hashimoto’s AIP Cookbook
Plantains are dense and starchy. They make the perfect thick and creamy, grain-free base for porridge. Naturally vegan and gluten-free, this plant-based recipe relies on coconut milk and turmeric for its anti-inflammatory compounds and beautiful yellow color.
Ingredients:
1 tbsp. coconut oil
2 ripe plantains, diced
2 cups coconut milk
1 tsp. vanilla extract
½ tsp. ground turmeric
¼ tsp. ground ginger
1 tbsp. coconut sugar
Directions:
In a large skillet over medium heat, melt the coconut oil. Once the oil is hot, add the plantains. Cook for 5 minutes, stirring occasionally, allowing the plantains to caramelize and turn golden brown.
Pour in the coconut milk. Stir in the vanilla, turmeric and ginger.
Bring the mixture to a boil, then reduce heat to a simmer. Cover with a tight-fitting lid. Simmer for 5 minutes.
Remove the lid, and gently mash the plantains with a potato masher or large fork. Return the lid and simmer for another 5 minutes.
Remove the skillet from the heat and stir in the coconut sugar, just before serving.
Tip: Use a combination of spices to make this dish your own. Cinnamon, grated fresh gingerroot, coconut flakes and pure maple syrup all make excellent additions.
