In a small food processor or blender add the raw sunflower seeds and pulse until a flour or meal texture forms.
In a mixing bowl combine: sunflower meal, almond flour, and flaxseed meal. Stir until combined.
In a small saucepan over medium heat add butter and melt. Once melted add unsweetened almond milk and vanilla extract and stir. Add sunflower almond-flax mixture and stir and heat for 1 to 2 minutes until warm. Can add a little water to thin or a little more flax meal to thicken if desired.
Spoon into serving bowls. Sprinkle each with ⅛ teaspoon of the cinnamon, 1 packet low carb sweetener and top with berries. Serve.
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Notes
*all nutritional data are estimates based on the products I used*. Yield: 4 servings, Serving Size: ½ cup hot cereal and 5 to 6 berries. Amounts per serving: 6g Net Carbs per serving,