Persian Carrot Cake
14 February 2018
8 March 2018
Inspired by carrot cake, this creamy bowl of goodness makes for a filling breakfast that is beyond delicious! Way more positive for your gut, brain and blood sugar levels than grain based breakfasts.
It is easy to make, and can be made the night before if desired. It is served warm in this recipe however you can also enjoy it cold.
You can also swap out the butternut squash for carrot if you prefer. The raisins are optional, and you could also add a little collagen powder if you want extra protein.
You could also make this into a desert, adding a little raw honey or stevia for additional sweetness.
If you are on Autoimmune protocol you can leave out the almonds or swap for desiccated coconut
300g peeled carrot
100g butternut squash flesh
400ml (1 full sized can) coconut milk
10 raisins chopped in half (optional)
1 tablespoon ground cinnamon (plus extra if desired)
1 teaspoon pure vanilla powder
20g / a small handful almonds
Small handful coconut flakes – dried or chopped from fresh coconut pieces/chunks (optional)
Sea salt or himalayan pink salt
+ Adjust the consistency to suit your taste. If it is too runny, uncover and cook a little longer. If too thick then add a little water. Play around to get it just how you like it.