From What’s for Breakfast: Protein-Based Breakfasts for Food-Sensitive, Time-Challenged People by Joan Haynes, NMD and Lori Horan Soule, NMD, LAc
- 1 cup ground flax seeds
- 1 cup ground almonds
- ½ cup oat bran
- 1 ¼ cup rice bran
- 1 cup rice protein powder
This thick hot cereal is comfort food at its best. Plus, it keeps you regular.
- Preheat oven to 300 F
- In a coffee grinder, grind flax and almonds separately.
- In oven, lightly toast the ground almonds on a cookie sheet for 5 – 7 minutes. Let cool.
- Mix all ingredients and store in an airtight container. To serve, put ½ cup of the mixture in a bowl and add ¾ of boiling water and a pinch of salt. Stir briskly, and let the cereal sit for a few minutes before eating.
For flavor you can add a dash of stevia, a sprinkle of cinnamon, a few drops of backstrap molasses, raisins, dried cranberries, and/or shredded coconut.