CARROT SPICE PORRIDGE

Jacqueline Alwill

Brown Paper Nutrition

With the winter soon upon us, breakfast calls for more warming foods, and a Carrot Spice Porridge will tick the boxes to do it. With spices such as cinnamon to level blood sugars throughout the day,  ginger to gently warm the body and improve circulation, with gentle flavours of almond milk and a good dose of fibre from oats. The winner of this porridge however is the addition of grated carrot in the mix to create more texture, flavour and boost nutrition with a good hit of beta-carotenes, the powerful antioxidants we find in carrots. You can make this full serve and save a portion to warm again later in the week should you wish.

CARROT SPICE PORRIDGE

Serves 2

GF : DF : SF : VEGAN

2/3 cup quinoa flakes or rolled oats

2/3 cup almond milk

2/3 cup water

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1 carrot, grated

1/4 cup raisins, sultanas or currants

1/4 cup walnuts, roughly chopped

2 teaspoons rice malt syrup

Place rolled oats or quinoa in a small saucepan with almond milk, water and spices, bring to a simmer, covered, on medium heat. Remove lid, add carrot, raisins (or choice of dried fruit), and rice malt and cook a further 4-5 minutes. Remove from pan and serve with crushed walnuts.