This breakfast dish was much more delicious than I was expecting. The additional of several spices certainly helps, but make sure you have enough almond milk because once it was cooked I used probably about 1/2-2/3 more to get it to the consistency I wanted. Also, it makes a ton and I haven't tried saving and reheating it so you might want to have someone to share it with. :)
Ingredients:
*1 small handful of pecans
*1 small handful of walnuts
*2 T ground flax seed
*1/2-1 tsp ground cinnamon (I used 1, if you aren't a huge cinnamon fan go with 1/2)
*1 pinch ground nutmeg
*1 pinch ground ginger
*1 T almond butter
*1 banana, mashed
*3 eggs
*1/4 unsweetened almond milk
*2 tsp pumpkin seeds (I didn't use these)
*1 handful fresh berries (Didn't use these either. Would be a delicious option once berries are in season.)
Directions:
*Add walnuts, pecans, flax seed and spices to a food processor and pulse it down to a course grain, making sure to stop before it's totally ground into a powder. Set aside.
*Whisk together eggs and almond milk (you can use a blender bottle for this if you'd like) until the consistency thickens a little into a loose custard. Thoroughly blend together the mashed banana and almond butter and add it to the custard, mixing well.
*Stir in the nut mixture. Microwave or gently warm on the stove until the noatmeal reaches your desired consistency; this should only take a few minutes. In both cases, stir the mixture frequently as it cooks.
**I microwaved about a minute and a half, stirred and then microwaved another minute. It has an interesting texture once it's done cooking, kind of like soggy bread that's baked, but if you add almond milk you can get it down to an oatmeal consistency.**
Enjoy!!! A very satisfying, filling breakfast.
No comments:
Post a Comment