Skip to main content

Crazy Carrot Cake Oatmeal Porridge (Vegan, Gluten-Free)

Another sort of gloomy, cool, and foggy morning here on Vancouver Island.  We know that Spring is on the way, but ...
So, it calls for a bowl of porridge-- something that "sticks to your ribs" as my mother used to say (I think she said that, but it may have been someone else).  
Here is a plug for healthy organic eating (and cooking)-- food actually TASTES better when it is organically-grown.  That is my observation, and apparently, it's true, according to food scientist Harold McGee (quoted from a blog over at The Kitchn.com): "when plants are under attack, they begin to ramp up production of their chemical defenses. This can mean releasing an aroma that attracts counter-attacking bugs (wasps for caterpillars, for instance), manufacturing something toxic or distasteful to the insects themselves, or producing an anti-fungal compound.
For us, these "defenses" translate directly into flavor and aroma. McGee says, "Because they're not protected by pesticides, organic plants that suffer from insect attack can accumulate higher level of flavor chemicals and other protective molecules, including antioxidants."

So, there's another reason to eat organic-- the taste and the gorgeous aroma!  So, here are the ingredients for your carrot cake porridge... make them whole and organic as much as possible and you will benefit from those choices:

Ingredients: (serves two)

2/3 C. of Steel Cut Oats
2 tsp. Chia Seeds
3 C. Water
1 C. grated Carrot (or 2 grated carrots)
1 T. Cinnamon
1 tsp. Nutmeg
1 tsp. Ginger powder or small nob of fresh Ginger root, grated
Pinch of Salt
2 T. Coconut shreds
1/4 C. Thompson's Raisins
Chopped Nuts for topping (Walnuts are high omega and traditionally used in carrot cake)
Sweetener of Choice (I used Raw Honey)
Almond Mylk

Method:

Place all the ingredients (minus last three listed above) in a pot. Bring the porridge to a boil, cover, turn to low, and cook until water is absorbed (about 7-15 minutes).

Transfer your carrot cake oatmeal porridge to a bowl, add nuts, sweetener, and mylk, and mmmmmmm... is it not sinful for porridge to taste like cake?

AND NOW..... WHY NOT TRY THIS DELECTABLE BAKED CARROT PORRIDGE?
REALLT TASTES LIKE CARROT CAKE BUT MUCH HEALTHIER!


Click on carrot cake porridge to go to the recipe (under the video when you get there)



Want to try 4 other Nutritious, Delicious, Gluten-Free Porridge Recipes? Go HERE.

Comments

  1. Very healthy and very tasty. A good start to the day.

    ReplyDelete

Post a Comment

Hello! I appreciate any comments you want to make to the post you have read. Go to the bottom of the page and click on COMMENTS. Choose how you want to comment: GOOGLE ACCOUNT is needed for everything except ANONYMOUS. If you do not have a Google account, please comment as ANONYMOUS but please let me know who you are by using some identifier such as *Mary from Regina* Thank you for the feedback!

-Popular This Month-

Yummy 3-Ingredient Organic Breakfast Cookies

Organic Breakfast Cookies (rainbow effect thanks to a crystal on my kitchen window sill) You may already have come across these delicious breakfast cookies but thought: "hey, where's the good stuff? The sugar? The eggs? The fat?"  Well, the good stuff is all in the ingredients-- this is a whole food recipe which means we aren't using derivatives, we're using the real food, and it doesn't need to be gussied up with animal products to have incredible mouth appeal (that is what fatty, sugary, salty, custard-y textures and tastes contribute).  So, I say, try 'em and if you're disappointed, well, add some of the other ingredients... COOKIE INGREDIENTS (all organic and non-GMO) 3 well-mashed Bananas 1 C. Old-Fashioned Oat Flakes 1/4 C. Chia Seed Gel You can go with these 3-- pretty delicious by all counts-- or you can add in one or several of the following: 1/4 C. chopped Nuts (I like pecans) or Seeds 1/4 C. unsweetenened Coconut shre

Pan-Fry Carrots (Roast Carrot Sticks)

Pan-roasted carrots (with some potato fries mixed in) Our younger son grows organic vegetables, fruit and berries on an off-grid community farm in the interior of BC.  We stopped in to see him the other day and came away with a load of last year's carrots, still as carrot-y flavoured and plump as the day they were dug from the ground, thanks to the hill-side root crop storage cellar.   Our granddaughters opted for fish and chips today for lunch, and some of the 'chips' were carrot chips.  They are also a great base for a roast carrot soup.  When you roast veggies, you get extra delicious flavour. PAN-FRY CARROTS (Roast Carrot Sticks) <more properly called: Oven-fried> Wash and scrape carrots.  Chip or slice into strips, as desired. Preheat Oven to 425 degrees F. In a large bowl, combine: 1-2 T. Olive Oil 1 tsp.   Celtic Sea Salt 4-6     large straight Carrots , cut into chips or strips (as desired) Lay chips out on a cookie sheet

Hearty Cream of Tomato - Bean Soup - Vegan, Gluten-Free

If you have only ever eaten Cream of Tomato soup from a can, this will be a tasty coup for you! Here is another wonderful bean recipe adapted from my fave The Great Vegan Bean Book: More than 100 Delicious Plant-Based Dishes Packed with the Kindest Protein in Town! - Includes Soy-Free and Gluten-Free Recipes! .  This creamy tomato-bean soup will fill in the gaps for anyone who feels they just don't have the time or energy to cook up a healthy lunch -- the secret is to pre-cook your beans in a large quantity and freeze them.  Then just assemble your other ingredients and presto, you have a very nutritious base to your lunch in less time than it would take you to order and be served at your typical restaurant. And you will know what is actually IN this soup ! INGREDIENTS: 2 T.      Olive Oil or Vegetable Broth 1/2       Onion , minced 3 cloves Garlic 1 tsp.     Marjoram 1 tsp.     Thyme 1/2 tsp. Smoked Paprika 1/4 tsp. fresh or ground Rosemary 2 C.      no