Do you know anybody that does not like the taste of carrot cake? I don’t! If you are a carrot cake lover, like me, you should definitely try out this great recipe! Who does not want this for breakfast? It will give you a great and warming autumn feeling right away.
Nice too is that this breakfast includes 50 grams of your daily veggie intake. Quite a good way to start your day. And did I already mention that it is gluten free and vegan!
As I was up for a little bit of change, I tried wholegrain rice flakes to make the pudding with. Result, rice pudding with carrot, I love it! Give it a try!
This is by the way one of my proposals for the autumn breakfast at my yoga center. Hope that my fellow yogis like it as much as I do!
Have a great day!
rice pudding with carrot
vegan rice pudding with carrot, dates, ginger and cinnamon
- 140 gr rice flakes
- 1 l almond milk unsweetened
- 160 gr carrot grated
- 80 gr medjool dates 4 pieces
- 2 tsp cinnamon ceylon
- 2 tsp vanilla extract
- 4 tsp ginger syrup
- 1 pinch salt
- 20 gr pecan nuts unroasted, unsalted
- 40 gr carrot grated
- 1 tsp stem ginger
- 2 tsp hemp seeds
- 1/2 tsp cinnamon ceylon
- 4 tsp grated coconut
cut the dates into small pieces and grate the carrot (not too fine)
put all the pudding ingredients in a pan. Keep the carrot aside, you will add this later
bring to boil on a medium to low heat and let it simmer for 5 minutes while you continue to stir
add the carrot and simmer for another 3 minutes or until the pudding has the right consistency (might take a bit more than 3 minutes)
take of the heat divide over 4 jars. Set aside for a bit so that it can thicken a little
roughly chop the pecan nuts, grate the carrot and finely chop the stem ginger
divide all the topping ingredients over the 4 jars
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