Updated: Mar 30
Inspired by my love of carrot cake, my mission to make vegetables fun and delicious and my attempt to make as many bressert recipes as possible (learn more about bressert here), this recipe is my new favourite. It's refined sugar free and optional gluten free, dairy free and vegan friendly.
It's super high fibre and can be easily made with gluten free alternative grains like quinoa, millet, amaranth and buckwheat.
What's the big deal about fibre? Learn how fibre is essential for your health and where to get it from your diet here.
1/3 C oats or a gluten free grain in flaked form (I've used quinoa flakes)
1/3 C grated carrot
3/4 C milk of choice
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp allspice
Salt, to taste (optional)
1 Tbsp raisins
1 Tbsp walnuts
Top with yoghurt of choice (I used my DIY coconut yoghurt recipe)
For more refined sugar free, gut loving recipes, check out this FREE download.
In a saucepan combine oats or quinoa flakes, carrot, milk, cinnamon, nutmeg, all spice, salt (optional), raisins, walnuts and place on a medium heat for 5-7 minutes, or until liquid has been absorbed and carrot have softened.
Pour into serving bowl and top with yoghurt.
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