Carrot Cake Porridge (Paleo, Low Carb, Vegan)

We are slowly getting into the winter season here in Queensland and the mornings are starting to be a bit chilly. I know I know, don’t get me wrong, it’s nothing in compare with winter in Europe. But it’s enough to put some warm socks on and definitely crave different foods in the morning. Something warming and comforting. Something easy to digest. And I think that porridge definitely advocate these foods. Unfortunately the classic porridge made of oats is not the best choice for some of us. But don’t worry, this Carrot Cake Porridge (Paleo, Low Carb, Vegan) actually doesn’t contain any gluten, dairy or sugar and you can also skip the nuts, so it’s suitable for people with lots of different dietary needs.



Lately I started making lots of different porridge and puddings for my husband, who is getting up really early for work. So he could have a nutritious breakfast with a minimum effort. Because who wants to cook that early in the day, right? And porridge is also not too heavy in the morning, but still providing the body with enough energy and nutrients. Because apart from the good fats and minerals from coconut milk and linseed I would also make sure there is at least one type of vegetable too. And you are probably guessing right which one would it be in the Carrot Cake Porridge (Paleo, Low Carb, Vegan). But don’t be fooled, there is more. Find out the secret in the recipe 🙂

Carrot Cake Porridge (Paleo, Low Carb, Vegan)

Carrot Cake Porridge (Paleo, Low Carb, Vegan)
 
Prep time
Cook time
Total time
 
This Carrot Cake Porridge (Paleo, Low Carb, Vegan) actually doesn't contain any gluten, dairy or sugar and you can also skip the nuts, so it's suitable for people with lots of different dietary needs. But what it doesn't skip is the flavour and comfort.
The peckish girl:
Recipe type: Breakfast
Serves: 3-4
Ingredients
  • Porridge:
  • 1 cup grated carrots
  • ½ cup grated zucchini
  • ½ cup grated pumpkin
  • 2 tbsp grated orange skin (or good quality orange extract)
  • 1 cup coconut cream
  • 2 cup water
  • 2,5 tsp cinnamon
  • 2 tsp cardamom
  • 1 tsp ginger powder
  • ⅓ tsp nutmeg
  • ⅓ tsp allspice
  • 2 tsp fresh lemon juice
  • 1 tbsp coconut flour
  • ⅓ cup golden flaxseed meal
  • 2 tbsp pepitas
  • 2 tbsp sunflower seeds
  • Optional: sweetener of choice (I haven't used any as the ingredients in the recipe are naturally sweet)
  • Caramelised pecans:
  • ½ cup pecans
  • 1 tbsp ghee (or coconut oil for the vegan version)
  • Candied carrots:
  • 4 tbsp grated carrots
  • 1 tbsp ghee (or coconut oil for the vegan version)
  • ⅓ tsp sweetener of choice (I used erythritol)
Instructions
  1. Porridge:
  2. Pour the coconut cream and water in a pot and place it over medium heat.
  3. Add all the spices and stir them in. Then add the grated carrots and zucchini.
  4. Bring everything to boil and lower the heat. Simmer the mix for 10 minutes.
  5. At this point you can also blend the mix, so nobody would notice any veggies in there and it would also make it smooth and creamy.
  6. Add the lemon juice.
  7. Then stir in the flaxseed meal and coconut flour slowly with a whisk.
  8. Add the sunflower seeds and pepitas.
  9. Simmer for 10 more minutes, stirring thoroughly with the whisk.
  10. Serve with coconut yoghurt and "caramelised" pecans and candied carrots.
  11. Caramelised pecans:
  12. Place a small pan over medium heat, add 1 tbsp of ghee and let it warm.
  13. Add the pecans and roast them up while continuously stirring for 5 minutes. Let the roasted pecans cool completely before serving.
  14. Candied carrots:
  15. Place a small pan over medium heat, add 1 tbsp of ghee and let it warm. Add the carrots and sweetener and cook for 5 minutes. Let the carrots cool completely before serving.
 

Carrot Cake Porridge (Paleo, Low Carb, Vegan)


Carrot Cake Porridge (Paleo, Low Carb, Vegan)

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