A wet summer Monday morning calls for something good and I made this last night so I could wake up, walk the dog and come back to a delicious brekkie to start the day. I’ve had a week off training and so today is back to training day and to eating a little better (in theory but it is only Monday). At least I’m starting off with some veg and protein which has the added benefit of tasting a little like carrot cake.
Carrot Maple Chia Bowl
- 1 carrot – very finely grated (about 50g)
- 20g sultanas or raisons
- 2 teaspoons of desiccated coconut
- 2 tablespoons chia seeds
- 1 tablespoon maple syrup
- 1 tablespoon pumpkin seeds
- 150ml coconut milk
Mix all the above together and leave to soak overnight (or for at least a couple of hours).
I like to add some coconut shavings and yoghurt to eat.
The taste of carrot cake for breakfast
This is my current favourite way to have my smoothie and eat it too. I love adding different flavours to porridge and so I combined a favourite smoothie base to oats and came up with this rather delish option. I termed the name Poragie – just to add a little bit of intrigue! You can play around with the different spices you like to add and also use different milks. The coconut does add some sweetness, if you used other milks you could try adding a drop of vanilla essence as well.
I ate this after a very cold dog walk and it was a calm breakfast moment with a tired dog and a happy owner.
The carrot cake Poragie (serves 1)
- 2ooml coconut milk (you can use any milk, almond works well too. I used the coconut milk from a carton, not the tin)
- 1 medium raw carrot, peeled
- 40g Oats
- Raisins – handful around 25g
- Mix of spices – I used a good sprinkle of cinnamon, ground ginger and crushed cardamom pods
- 50ml Water
- Yogurt and pecan nuts and maple syrup
Blend the carrot with the coconut milk in a blender. Put the oats in a pan and add the blended carrot mix, raison and spices. Bring to a boil and then put on gentle simmer. Keep an eye on it and add around 50ml of water to ensure it doesn’t stick to the pan and dry out.
Lovely served with a dollop of yogurt some broken pecan nuts and maple syrup.