Wednesday, November 23, 2016

Pumpkin Spice Breakfast Porridge

I made this recipe two days in a row last week.  I LOVED it.  The first time I used a sugar free coffee syrup for the sweetener.  I used Splenda the 2nd time and preferred it.  Try this for a low carb breakfast that will keep you full all morning.

Pumpkin Spice Breakfast Porridge

Cook Together
2 tablespoons Almond Flour
1 tablespoon Golden Flax Meal
¾ cups water
½ teaspoon pumpkin pie spice
1 pinch of salt
1 large egg, beaten

Top With:
2-3 drops of vanilla extract
2 tablespoons canned pumpkin
1 tablespoon your favorite sweetener
1 tablespoon heavy cream
1 tablespoon butter

Measure the first 5 ingredients into a small pot and place over medium high heat.

When the mixture begins to simmer, turn the heat down to medium and whisk until it thickens and becomes hot.

Remove from the heat and add the egg, little by little, whisking all the while. Place back over medium heat and whisk quickly until the porridge gets thick. Remove from the heat and whisk for 30 seconds more.

Whisk in the rest of the ingredients. Taste and adjust seasoning.

Garnish this low carb almond porridge with your favorite ingredients and enjoy!

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