Another foodie favourite of mine is porridge – I just cannot get enough of the stuff!! Despite being gluten intolerant and not being the best with milk I still keep this a firm staple in my diet. I use gluten free oats and make it with coconut milk so always show this in my recipes but I am in no way suggesting you swap out your normal oats or dairy if your system can handle it!
I do like to play about with my porridge and with my recent birthday cake-less Birthday (not looking for sympathy I don’t really like cake and had a fab little ginger bread man so was happy out!!) I found myself suddenly craving carrot cake on Saturday morning and hence the idea of making my porridge a bit differently sprung to mind. It worked brilliantly so was definitely one worth sharing.
Ingredients:
1/2 Cup Gluten Free or Normal Oats
1 Grated Carrot
1 Cup Coconut Milk (not canned, I use Koko)
TSP Flaxseed
Winter Spices – I used a pinch of each cinnamon, nutmeg and mixed spice
Pecans & Blackberries to top
Method:
1. Place oats & milk in a pot over a low heat
2. I then added some Flaxseed for a protein kick but this is not essential
3. Add spices
4. Add grated carrot and allow to simmer slowly to help the carrot break down
5. Serve, topped with nuts and berries
6. Enjoy!
