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How to have carrot cake for breakfast

Without feeling guilty - by Leah Vanderveldt
  • 13 Jul 2018
How to have carrot cake for breakfast
Clare Winfield from The New Porridge
Serves 2
Proudly supported by

"At first the idea of putting grated carrots in a sweet porridge seemed weird,” says nutrition and natural food expert, Leah Vanderveldt, “But they really work here!”

Leah Vanderveldt's Carrot cake porridge | Home Beautiful Magazine Australia
The New Porridge by Leah Vanderveldt, Ryland Peters & Small

Ingredients

95 g/1 cup rolled/old-fashioned oats

375 ml/1½ cups water

250 ml/1 cup almond or coconut milk

2 carrots, grated

1 tablespoon pure maple syrup, plus more as needed

2 teaspoons coconut oil

½ teaspoon pure vanilla extract

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

¼ teaspoon ground ginger pinch of sea salt

1 teaspoon freshly squeezed lemon juice

1–2 tablespoons almond butter (optional)

Optional toppings

fresh coconut or coconut yogurt or Coconut Whipped Cream (page 29 of Leah’s new book, The New Porridge) (dark) raisins or sultanas/golden raisins toasted walnuts (page 30)

Method

  1. In a medium saucepan, combine all the porridge ingredients, except the lemon juice, and place over a medium-high heat.

  2. Bring everything to the boil with the lid on but slightly ajar.

  3. Once boiling, reduce to a simmer and cook for 10 minutes, stirring occasionally, until the carrots are tender, the liquid is absorbed, and you have a creamy texture.

  4. Stir in the lemon juice.

  5. Stir in the almond butter (if using), then transfer to bowls and serve with the suggested toppings.

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