This breakfast recipe is a good source of plant omega 3s. You can omit the egg if you wish. To read more from Mikki on the little known health benefits of nuts, click here.
Ingredients
| ½ cup | Walnuts (Main) |
| 1 medium | Carrot, roasted |
| ½ | Bananas |
| 3 tsp | Chia seeds (Main) |
| 1 tsp | Cinnamon |
| ½ tsp | Ground ginger |
| ½ cup | Coconut milk |
| 1 | Egg |
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Directions
- Whizz the walnuts in a food processor until they resemble crumbs (or smash with a rolling pin), and place in a small saucepan.
- Mash or whizz the carrot and banana together and add to the saucepan with the chia seeds, cinnamon, ginger and coconut milk. Bring to a medium heat, stirring so all ingredients mix together.
- Once hot and blended remove from heat and crack an egg into the mixture, stirring constantly to mix it properly without "cooking" the egg.
- Divide evenly between two bowls.
