In our house the most challenging meals are breakfast and afternoon snacks. Breakfast in the week is often something quick before we go to work and I’m forever being asked by Mr EBB what there is he can snack on when he gets home from work. As someone who always likes a challenge I decided to try and find something which could be prepared in bulk (who doesn’t like a bit of batch cooking to make you feel like you’re on top of life!) and kept in the fridge for simple grab and go breakfasts and handy afternoon snacks.
I wanted to create a variation on soaked oats / chia seed pudding and started, as I always start, by seeking inspiration from my (many) recipe books. I came across a recipe for “Carrot Cake Porridge Whip” in I quit Sugar for Life by Sarah Wilson. It sounded (and looked) good and I had all the ingredients in the cupboard so I thought I would give it a go…and it was delicious. But it had most of a can of coconut milk in it and for me that was too rich for breakfast. But it sparked an idea and so a few experiments later this carrot cake in a jar was created.
Gluten free | Dairy free | Refined sugar free | Vegan
Time: 5 minutes
Makes: 3 jars
- 60g oats
- 2 tbsp chia seeds
- 2 tbsp desiccated coconut
- 60g ground almonds (optional or use extra oats / chia seeds)
- 50g walnuts
- 2 medium carrots
- 450ml coconut milk
- 1 tsp cinnamon
- ¼ tsp ground ginger
- ½ banana
Peel and wash the carrots. I roughly chop the carrots as the whole mix goes into my Vitamix but if you’re using a food processor or less powerful blender you may need to grate it.
Add carrots and all the other ingredients into a high power blender or food processor and mix until smooth.
Pour into jars and leave to set – this will take 10-15 minutes but I normally leave them overnight.
Will keep 3-4 days in fridge or 2 weeks in freezer. If frozen allow to defrost overnight.