Description
Dreamy grain-free porridge packed with protein.Â
Scale
Ingredients
- 1 cup diced sweet potato (158g)
- 1/4 cup water
- 2 cinnamon sticks
- 1 tablespoon pine nuts (optional)
- 1/4 teaspoon salt
- 3 tablespoons milk of choice
- 1/4 teaspoon ground cinnamon (or grated from sticks)
- 2 scoops vanilla protein powder (60g)
- 2 tablespoons nut butter of choiceÂ
- 1 tablespoon maple syrup, I used Lakanto
Instructions
- Peel and dice your sweet potato. Combine in a small saucepot with water, salt, and cinnamon sticks. Heat over medium heat and cook, covered until fork tender. About 6 minutes.Â
- In the meantime, toast your pine nuts in a dry skillet over medium heat. Watch carefully and shake occasionally. Once lightly browned, remove from heat and set aside. About 2 minutes.Â
- Stir in the milk and mash the potato with a whisk while you mix in, without making it completely smooth. Remove the cinnamon sticks.Â
- Mix in the ground cinnamon, then the nut butter until fully incorporated.
- Lastly, mix in the protein powder and simmer, stirring occasionally until desired consistency. About 3 minutes.Â
Recipe Notes:
- To make this AIP use coconut butter instead of nut butter. Use coconut milk or tiger nut milk and collagen for protein. Top with toasted coconut flakes.Â
- To make this nut-free use sunflower seed butter. Top with toasted coconut flakes.Â
Nutrition
- Serving Size: 1 bowl
- Calories: 613
- Fat: 21.1g
- Carbohydrates: 52.2g
- Fiber: 8.4g
- Protein: 54.5g
