¼ cup walnuts
¼ cup of pecans
2 tbs ground flax seed
1/2 – 1 tsp ground cinnamon
A dash of freshly ground nutmeg
¼ tsp ground ginger
1 tbs almond butter
1 mashed banana
3 eggs (pasture raised & organic)
¼ cup unsweetened almond milk
2 tsp pumpkin seeds
1 handful of fresh berries (optional)
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1. Add the pecans, walnuts, spices and the flax seed into a food processor and pulse mixture until it’s a coarse grain – but be sure to stop before it is ground into a powder. Set aside.
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2. Whisk together the almond milk and eggs until the consistency becomes thick, a loose custard.
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3. Blend the almond butter with the mashed banana and then add into the custard, mixing it well.
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4. Stir in the coarse nut mixture.
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5. Warm the mixture in a medium saucepan on the stove until the ‘no-oatmeal’ reaches the desired consistency. Stir frequently. This should only take a few minutes.
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6. Sprinkle berries and pumpkin seeds on top. Then add more almond milk if desired.
CategoryBreakfastCuisineKetogenic, Ketogenic-Vegetarian
Ingredients
¼ cup walnuts
¼ cup of pecans
2 tbs ground flax seed
1/2 – 1 tsp ground cinnamon
A dash of freshly ground nutmeg
¼ tsp ground ginger
1 tbs almond butter
1 mashed banana
3 eggs (pasture raised & organic)
¼ cup unsweetened almond milk
2 tsp pumpkin seeds
1 handful of fresh berries (optional)