Almond and Pumpkin Breakfast Porridge (gluten free, grain free, vegan)
or homemade pumpkin puree
leftover from making homemade almond milk
heaping tablespoon ground flax or chia seed
plus extra as needed
Toppings: chopped nuts
cacao nibs, dried fruit, etc.
Add the pumpkin, pulp, flax or chia meal, almond milk, sea salt, and cinnamon to a small sauce pan. Whisk the ingredients together and heat over medium flame till they're starting to bubble.
Reduce porridge to a simmer for a few minutes, stirring frequently. Remove from heat and drizzle with maple syrup. Sprinkle with toppings as desired, and serve.
Makes a single serving.