This was an interesting and yummy spin on oatmeal when you're keeping it low carb!
¼ cup cashews
¼ cup pecans
3 tablespoons flax seeds
¼ teaspoon ground ginger
½ cup nondairy milk of choice
1 tablespoon almond butter
Sea salt, to taste
Stevia, to taste, or sweetener of choice (I simply topped with 5 fresh raspberries)
Combine cashews, pecans, flax and ginger in a mini blender. Pulse-chop until it resembles coarse grains.
Whisk egg and milk in a small pot. Add ground nuts and almond butter. Place over medium heat, stirring until thick.
Top with grass-fed butter or coconut oil, if desired.
Makes 2 servings.
I'll have the leftovers tomorrow! This is from the #131Method. #recipes #breakfast