Imagine starting your day with a breakfast so delicious, it feels like dessert but nourishes your body like a superfood. This Gluten-Free Carrot Cake Porridge is not just a meal – it's a morning revolution that combines the comforting flavors of classic carrot cake with the nutritional powerhouse of quinoa and almond milk. Perfect for health-conscious foodies and those seeking a gluten-free breakfast option that doesn't compromise on taste, this recipe will make you forget everything you thought you knew about boring morning meals.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Gluten Free
Serves: 2 servings
Ingredients
- 1 cup grated carrots
- 1 cup almond milk
- ½ cup quinoa flakes
- 2 tbsp maple syrup
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ¼ cup walnuts, chopped
- Raisins to taste
Instructions
- Rinse the quinoa flakes thoroughly under cold water to remove any residual dust or debris.
- Grate fresh carrots using a box grater or food processor, ensuring they are finely and uniformly shredded.
- In a medium saucepan, combine almond milk and quinoa flakes, stirring gently to prevent clumping.
- Add grated carrots to the milk and quinoa mixture, stirring to distribute evenly.
- Sprinkle cinnamon and nutmeg into the pan, mixing thoroughly to create a warm, aromatic base.
- Place the saucepan over medium heat, bringing the mixture to a gentle simmer while stirring continuously.
- Reduce heat to low and continue cooking for 10-12 minutes, stirring occasionally to prevent sticking and ensure even cooking.
- When the quinoa flakes have absorbed most of the liquid and reached a creamy consistency, remove from heat.
- Stir in maple syrup, blending it completely to add natural sweetness.
- Transfer the porridge to serving bowls, garnishing with chopped walnuts and raisins.
- Let the porridge cool for 2-3 minutes before serving to allow the flavors to meld and reach a comfortable eating temperature.
Tips
- For the best texture, use freshly grated carrots - they provide more moisture and natural sweetness than pre-packaged options.
- Rinse quinoa flakes thoroughly to remove any bitter coating and ensure a smooth, creamy consistency.
- Stir continuously while cooking to prevent the quinoa from sticking to the bottom of the pan and burning.
- Adjust the maple syrup to your taste - start with less and add more if needed for sweetness.
- Toast the chopped walnuts lightly before adding them as a topping to enhance their nutty flavor and add a delightful crunch.
- For an extra flavor boost, consider adding a pinch of ground ginger or a splash of vanilla extract to complement the cinnamon and nutmeg.
- If the porridge becomes too thick, simply add a splash of additional almond milk to reach your desired consistency.
- Prep your ingredients in advance to make this a quick and easy breakfast option during busy mornings.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 40g
Protein: 10g
Fat: 18g
Saturated Fat: 2g
Cholesterol: 0mg
