Carrot Cake Porridge
75g oats / buckwheat flakes (GF)
Mylk / Water (to taste)
Pinch of salt
1 large carrot, grated
1 tsp cinnamon
Nutcessity Gingerbread Almond Butter
Combine your flakes / mylk (I use oat mylk) on the hob, stir on a low heat until desired consistency. Stir in the carrot, sultanas, cinnamon & salt, and keep mixing for another minute or so. Again - desired consistency. I like mine pretty stodgy!
Add your nut butter at the end - which will melt in nice n’ easy.