“Who said Carrot cake can’t be for breakfast?!”
At Seed + Oat we love showing our spin on how a naughty treat can be turned into a guilt free practical pleasure. Straight out of the oven, the smell of this warm tray bake will have everyone jumping out of bed. A perfect way to warm tummies, hearts and souls.
EPISODE 04
Seed + Oat Carrot Breakfast Bake
SERVINGS
8
COOKING TIME
40 Minutes
PREP TIME
10 Minutes
TOTAL TIME
50 Minutes
Carrot Breakfast Bake
3 cups Remedy Kitchen Omega Porridge
3 cups almond milk
1/2 cup Seed cycle
3/4 cup water
1 vanilla pod or 1 teaspoon of vanilla extract
1 cup grated carrot, 2-3 carrots depending on size.
1/4 cup rapadura sugar
1/2 cup raisins, 1/4 cup in the batter and 1/4 on top.
1 cup pecans ( or nuts of your choice) roughly chopped,
half in the batter and the other half on top
Toppings
Coconut yoghurt
Greek yoghurt
Nut butter
Honey
Step 1
Preheat the oven to 180 degrees.
Line a 9 x 13” baking pan with baking paper.
Step 2
Combine porridge, almond milk, Seed Cycle, water, vanilla, grated carrot, sugar, 1/4 cup of raisins & 1/2 cup of pecans.
Mix and pour into your lined pan, smooth over the batter.
Step 3
Top with nuts and raisins. Remember no rules here,
use whatever you have in the pantry!
Step 4
Cook for 35-40min until you have a lovely golden top!
Step 5
Cool for 10min before serving….
Top with coconut yoghurt, greek yoghurt, honey or a nut butter!
Happy Cooking X X
