Polenta breakfast bowl
Bring 11/2 cup of water to a boil. Then stir in 1/2 cup polenta and about 3 tablespoons of ground nuts (I used desiccated coconut, almonds and cashews).
At the end, stir in a splash of nut/seed milk and a squeeze of fresh lemon juice.
Topping: toasted almonds, slow fried apple slices, cardamom and maple syrup.
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