Carrot Cake Porridge

I’m feeling extremely festive right now! By right now, I mean when I’m writing this, soooo… Wednesday! So two days ago! I’ve made mini mince pies, all raw, vegan, refined sugar free, gluten free and grain free! annnnnd incredibly addictive! I’ve also made Christmas millionaires shortbread, gingerbread men and spiced flapjack (whilst listening to Christmas songs.. and drinking spiced apple tea…)! All in the name of my first foodie event on Saturday (so tomorrow!) Fingers crosses anyway! It’s outside, so won’t be happening if it rains but fingers doubled crossed we’ll be ok! I’ve decided to turn Leitchy Creates into a vegan, refined sugar free, gluten and grain free, healthy sweet treat business! A mouthful I know.. I’m looking at selling to Delis, Cafes, Coffee shops etc. to start with and also doing orders, so if people want me to cater for events or birthdays etc. or just want a pretty cheesecake for their birthday which is healthy and still delicious and unrecognisable as healthy, I’m their girl! So yeah, thats my big news of the week! That’s why I’m recipe developing all day every day at the moment, so that I have lots of sweet treats to please everyone, just in time for Christmas! So wish me luck on my new journey!!!

Speaking of festivities and winter in general! I thought I’d share a yummy, warming bowl of porridge for you lot today! I’ve used buckwheat flakes as I find they are easier to digest, but feel free to use oats! It will taste the same! Also you can use any nut milk, almond, hazelnut or rice or oat milk! Completely up to you, it won’t make a difference to the taste! I just prefer cashew! I’ve topped this chai spice bowl of carrot cake goodness with fresh and juicy blueberries, activated walnuts (soaked overnight, drained and rinsed to remove bitterness!), coconut and a little cranberry powder purely for decoration! This bowl is super satisfying, comforting and festive! I think you’re all going to love it! It’s super pip squeak easy so you have no excuses not to make it!

Get them flakes on the hob and get cooking!

Oh and let me know what you think!!

Take photos and tag me in your creations on any social media platforms!

xx

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Ingredients – serves one

50g buckwheat flakes

270ml cashew milk

70g finely grated carrot

1 tbsp dessicated coconut

2 tsp ground cinnamon

0.5 tsp raw vanilla powder

0.25 tsp ground nutmeg

0.12 tsp ground ginger

a pinch of ground cloves

1 tbsp pure maple syrup

a handful of blueberries

a sprinkling of dessicated coconut

12g walnuts, soaked overnight, drained, rinsed and chopped

Optional – a sprinkling of cranberry powder

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Method

Place the flakes, milk, carrot, coconut and spices in a pan over a low heat and stir until thickened.

Stir through the maple syrup and pour into a bowl.

Top with a handful of bluberries and a scattering of walnuts.

Sprinkle over some more coconut and a little cranberry too if you like.

Enjoy,

Leitchy xx

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