Simple to make, and a nice alternative to oats. Serves 1. Per serve: Cal: 320; Fat: 22g; Pro: 18g; Carbs: 7g
Grind the sunflower seeds up to a meal-type consistency (like your almond meal) in a nutribullet or spice grinder. Pour into a pot and add almond meal, flaxmeal, stevia, cinammon, salt and vanilla. Mix until blended.
Add the unsweetened almond milk and heat to medium-high heat on stovetop, stirring to avoid it sticking. Once it has thickened slightly (around 3-4 minutes), crack the egg into the mixture, stirring mixture at the same time to avoid egg curdling. Cook for a further minute.
Transfer into a bowl and top with raspberries. Enjoy.