Carrot Cake Porridge Whip With Whipped Coconut Cream (vegan & part paleo)

Carrot Cake Porridge Whip With Whipped Coconut Cream

carrot-cake-porridge-whip

This recipe comes from a sugar free recipe book, I quit sugar for life by Sarah Wilson to be precise and as such I thought “though this looks good, I am doubtful it will taste good” seeing that I have rather a sweet tooth.  Oh boy was I to be more than surprised.  It was so indulgent, not lacking in sweetness at all that in fact I had to eat this photographed breakfast over two days, shock horror.  But I enjoyed every moment of it ;-D


So how do I make this delicious looking dish I hear you ask.  Fear not it is easy too.

Carrot Cake Porridge Whip – vegan

Ingredients – serves approx 2

  • 1/2 (50g) cup rolled oats (I used organic)
  • 1 tablespoon chia seeds (yum, an extra energy boost)
  • 1 1/2 cups (350ml) coconut milk, including the cream on top (or any of kind of milk)
  • 1 teaspoon vanilla extract of 1/4 teaspoon vanilla powder
  • 1 large (organic) carrot, finely grated (or just chopped roughly if using a high speed blender)
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • pinch each of ground nutmet and sea salt
  • 1/2 frozen banana (I actually used an overripe banana)  or 1/2 avacado mixed with 1/2 tablespoon rice malt or coconut syrup
  • 2 tablespoons crushed walnuts (or pecans if you prefer)
  • 2 tablespoons coconut flakes
  • yoghurt or whipped coconut cream (see recipe below)
  • additional nuts of choice, coconut flakes and sugar free granola to serve and some berries if you like

Method

Blend everything together (minus coconut cream & additionals), pour in to 2 jars and leave to soak overnight in the fridge with lids on.

In the morning top with the additionals and coconut cream (recipe below)

Whipped Coconut Cream – vegan & paleo

Ingredients

  • 400ml can coconut cream
  • 1 tablespoon granulated stevia

Method

Place the can in the fridge overnight, upside down and not shaken.  The next day turn it the right way up and open carefully.  Spoon out the top layer of liquid, you can keep this for smoothies for example.  Leave the rest of the harder cream in the can, add the stevia, then blend using a stick blender, remove the cream from the can and whip again.  It is recommended for the best texture to refrigerate it for 2 hrs before serving, this just allows it to stiffen up a little.  This is an incredibly sweet indulgent tasting cream and is very flexible on any dish that needs something a little extra, or just a dollop on your cereal in the morning or pancakes, the list is endless.

As always this is a contribution also towards the food Friday party, Fiesta Friday

Archie as always likes to have his little say.  He woofed that mummy looked quite the little piglet eating this and in future he would have no qualms about being a little piglet himself.

I hope your’e having a lovely weekend, Justine xx

pug in chefs hat

Archie the taste tester

  5 comments for “Carrot Cake Porridge Whip With Whipped Coconut Cream (vegan & part paleo)

  1. Louise
    November 5, 2016 at 6:01 PM

    Looks yummy 😋

    Liked by 1 person

  2. November 6, 2016 at 1:48 AM

    Looks absolutely delicious!

    Liked by 1 person

  3. November 7, 2016 at 12:21 AM

    It looks delicious! Thanks a lot for bringing such a nice treat to FF this week!

    Liked by 1 person

  4. November 7, 2016 at 12:22 AM

    Original and delicious! Thanks a lot for being at FF this week!

    Liked by 1 person

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