A delicious breakfast treat that’s gluten-free and vegan, filled with the sweet and spicy flavors of carrot cake and…TWO servings of vegetables!
Another classic example of:
“I wonder what would happen if I combined this and that?”
turned…
“Oh my god, I’m a FREAKING genius!”
Obviously, I’m always very humble in my recipe developing capabilities! 😉
So I’ve had the idea of carrot cake-ifying something for the blog ever since St. Patrick’s day (What can I say? I’m a total sucker for food-themed holidays), but with pancakes, protein pancakes, dessert hummus, “cookies”, oats AND parfaits already covered, I was beginning to think I was all out of ideas. Then I decided to start this cleanse with Laura and within a few days, ideas were popping off my head faster than I could get in the kitchen!
Going off the idea behind my carrot cake oats, I combined carrots and pumpkin (promise you can’t taste it!) along with some classic spices and just a touch of coconut milk, and in a matter of minutes I had a sweet cake-like treat that practically literally had me licking my bowl glass clean! 😀
Carrot Cake Quinoa
By:
Prep Time: 5-10 minutes
Cook Time: N/A
Keywords: breakfast gluten-free dairy-free nut-free vegan vegetarian carrots quinoa Easter spring
Ingredients (Serves 1)
- 1/2 cup cooked quinoa
- 1/4 cup shredded carrots
- 1/4 cup pumpkin puree
- 2 Tablespoons canned coconut milk
- 1 Tablespoon chopped dates or raisins (optional)
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- Additional sweetener if desired
Instructions
1. Combine all ingredients in a small bowl.
2. Serve cold or microwave for 1-2 minutes until warm.
3. Top as desired.
I served my “cake” cold but feel free to pop it in the microwave for a minute or two if you’d prefer yours warm. Then top it with whatever your heart desires…though I HIGHLY recommend coconut butter since it basically tastes like icing!
Edited to add: Linking up with Laura’s Friday food party! I mean, how can I not when I know I’ve turned up at least ONE eyebrow with this recipe! 😉 Be sure to check out her Jicama “Porridge” (which looks/sounds FANTASTIC!) all the other #strangebutgood links!
Do you jump on the bandwagon with food-themed holidays?
What breakfast have you been loving lately?
