Is your breakfast routine getting boring? Then this is the recipe for you! Macadamia nuts, apple, coconut milk, and spices combine to create a tasty, protein packed breakfast that is bursting with flavor!
The brains behind this brilliant recipe? Terces Engelhart, co-owner of the vegan restaurant, Café Gratitude (with California locations in Venice, Los Angeles, Santa Cruz, and Berkeley). If you are not lucky enough to live by a Café Gratitude location (I’m still waiting for one to come to San Diego!), then the next best thing is to make a recipe from the restaurant’s cookbook!
First, assemble your ingredients. Why is there a coconut in my picture? I decided to make fresh coconut milk for my porridge. Store bought coconut milk, however, also works well!
Cut up the apple…
And put all of the ingredients in the blender.
Then blend completely!
The strawberries are an optional but a delicious addition! They give the dish an extra zip of flavor and a beautiful pink color.
Simply, add the strawberries and blend until combined.
The porridge is then ready! Enjoy immediately or store in the refrigerator. The consistency will thicken in the refrigerator, but I actually like it better thicker. This is a great breakfast to make the night before an early morning. It stores well and is sure to give you energy for your day!
- 1 apple
- 1 cup coconut milk
- 1 cup macadamia nuts (or pecans)
- ½ teaspoon vanilla extract
- 1 teaspoon cinnamon
- pinch of salt
- 5-7 strawberries (optional)
- Pour home made or purchased coconut milk in blender
- Add macadamia nuts, vanilla extract, cinnamon, salt, and strawberries to blender
- Blend until completely combined