parallax background
Vegan Pumpkin Pie
Easy No-Bake Vegan Pumpkin Pie Tarts
November 24, 2017

Carrot Cake Quinoa Porridge

Filed Under: Breakfast
Ok. Maybe not quite like cake, but this Carrot Cake Porridge is certainly much healthier, free of refined sugar and totally legit to eat for breakfast. It’s also mighty delish and super filling and definitely hits the spot on a cold morning. Don’t knock it till you try it folks. Madness and creative genius are one and the same as far as I’m concerned.

 


Carrot Cake Grain-Free, Gluten-Free Porridge

Something I am reeeally good at is finding a food I like and then eating it in every way shape or form ad nauseum until I’m beyond thoroughly sick of it. I’ve done this for as long as I can remember and spent a good part of my childhood eating burnt toast with peanut butter and jelly. I mean if it ain’t broke don’t fix it right? At least that’s what I used to tell my 30-year-old self as I poured another bowl of cereal for dinner. A bit late joining the adulting club much? 💁🏻‍♀️

Anyway, carrots and apples are my food crush du jour. Mostly blended together with some fresh ginger, coconut oil and hemp protein until hella smooth in the form of a smoothie bowl. But because it’s honestly just too darn cold to be eating smoothies these days I’ve moved onto other ways to consume my food crushes in their grated form as carrot cake porridge. It’s remarkably delicious, very filling and the ginger ads the perfect amount of extra heat to keep things extra warm on a cold winter morning.

You’ll Love This Carrot Cake Porridge Recipe Because It's:

  • Hearty
  • Super filling
  • Chock full of protein-rich quinoa
  • High in belly-filling fiber
  • Free of common food allergens
  • Warm and comforting
Carrot Cake Porridge
Serves 1
A mighty delicious and super filling gluten-free, nut-free and grain-free porridge.
Write a review
Print
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Ingredients
  1. ½ cup quinoa (pre-cooked)
  2. 1 cup nut milk of choice
  3. 1 medium carrot, grated
  4. 1 apple, grated (I used Gala)
  5. 1 tbsp chia seeds
  6. 2 dates, roughly chopped
  7. Freshy grated ginger and cinnamon to taste
Instructions
  1. Toss everything in a pot and cook until carrots are softened and heated throughout.
Notes
  1. Add maple syrup or stevia to sweeten if you like it sweeter (I did) and top with deliciousness (I used shredded coconut and cherries)
Karla Cadeau http://www.karlacadeau.com/


Karla
Karla
Hi! I’m Karla. I’m a green smoothie loving foodie and fitness enthusiast with a science-driven brain and an ambitious heart. I’m a wife to the most charming and decidedly delicious husband a woman could every want and a seminal arbitrator to one pint-sized human and another not so pint-sized human who call me Mom. My passions (outside of ruling Team Awesome on the home front) include spending time in the kitchen creating both a spectacular mess and delicious food. I’m equally good at both. I also brew some pretty epic kombucha and have an affinity for hucking heavy things around and eating all the delicious things. More about me here.

Leave a Reply

Your email address will not be published. Required fields are marked *