Carrot Cake For Breakfast? You Bet!

Stuck for brekky ideas? Well you might like to try this nourishing Carrot Cake “Bircher-In-A-Jar” style breakfast – a recipe which I’ve adapted from well renowned Nutritionist Lola Berry’s 20/20 Diet Cookbook. Lola completed a Bachelor of Health Science in Nutritional Medicine from Endeavour College a few years ago (the same degree and campus) where I’m also studying. Her recipes are also a bit funky which I love :-).

This porridge / bircher style brekky is made up of Quinoa which is high in protein and very nutritious – rich in vitamins and minerals.

What I really like about this breakfast is that it’s very filling so helps to sustain you through even the longest of shifts!

It’s important to note that the outer layers of the Quinoa grain contain a toxic phytochemical called saponin, which can irritate intestines, so it’s important to make sure you rinse the grain before cooking.

Ingredients
1 cup quinoa flakes
2 cups almond milk
1 carrot, grated
1/2 cup sultanas
4 medjool dates, pitted and roughly chopped
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/2 teaspoon ground nutmeg
pinch sea salt
1/2 cup walnuts, roughly chopped
extra sultanas to serve
extra cinnamon to serve

Method
Place the quinoa flakes and almond milk in a saucepan over a medium heat and stir to combine. Add the carrot, dried fruit, spices and salt. Bring to the boil, then reduce heat and simmer for 10-15 minutes or until thick and porridgey. Keep stirring to avoid sticking to pan.

Serve topped with walnuts, Greek yoghurt and cinnamon.

This is great to have hot but I love taking it into work in a jar with a dollop of Greek yoghurt!

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