You clicked the title because Carrot Cake Quinoa Porridge sounds delish, right? Right! I’ll keep it short and snappy – and let you know that it is deliciously sweet, warming and all round a gorgeous bowl. We ate it for breakfast and tea it was that good. Who doesn’t want to eat a healthy version of carrot cake for their breakfast? It also doubles up as a lovely winter warmer. You could even serve it as a dessert in place of traditional rice pudding.
Quinoa is a staple in our house. It is a nutrient dense food – packed with protein and high in fibre. It is a great gluten free alternative for breakfast and dinners, especially for those who may have an allergy to certain grains. This carrot cake alternative to porridge means you also get a veggie hit in for yourself or little ones first thing. Carrot naturally is on the sweeter side of veggies so you don’t notice. Carrot cake would also be a staple in the house if it wasn’t so moreish. I’d probably devour my body weight in it if I could. Lucky I know have a tasty, healthy alternative.
- 2 cups cooked quinoa
- 1 cup milk of choice (we used half hemp, half oat)
- 1 small grated carrot
- 1 small grated apple
- a little grated ginger
- sprinkle each of nutmeg and cinnamon
- few drops vanilla essence
- handful of raisins
- handful of torn, sticky dates
- drizzle of maple syrup
- Cashew or oat cream
- Seed or nut butter
- Warm the milk in a pan and add the quinoa, apple, vanilla, raisins and dates. Bring to boil briefly then down to simmer on a low heat.
- Add a few drops of milk to a separate pan and plonk the grated carrot and spices in there, heat until it is soft
- Once softer, stir into the larger pan
- Serve with the drizzle of maple syrup and enjoy the sweet, sticky goodness.