Carrot Cake Porridge

I know that I have posted a recipe for baked carrot cake porridge, but not one for the regular porridge!! Even though this recipe takes a bit longer to make compared to my normal porridge recipes, I promise it is SO worth it if you love carrot cake! The blend of spices with the savoury carrot and sweet banana all tie in perfectly together for an unbelievable breakfast experience.

Serves 1

You will need:

• 1/4 cup buckwheat flakes
• 1/4 cup TVP (I use this for added protein)
• this recipe will also work with 1/2 cup oats or buckwheat flakes
• 3/4 - 1 cup water + juice from grated carrots
• 1/2 cup finely grated carrots (about 8 baby, or 1 large)
• 1 banana
• 1/3 cup egg whites (optional)
• 1/2 tsp cinnamon
• 1/8 tsp ginger
• pinch nutmeg
• 1/2 tsp vanilla extract

Directions:

Grate your carrots with the finest grater you have, to fill 1/2 cup. While you are grating the carrots, squeeze out the excess juice from the pulp into a small bowl, you'll use this later. Set aside the grated carrot.

Slice your banana in half, and mash one of the halves completely into a puree. Set aside the other half for your topping.

Pour the water and carrot juice into a small sauce pan and bring to a boil. 

Add in the buckwheat and TVP (or oats) and immediately turn the heat down to low. Stir the porridge with a fork for a minute so it doesn't stick to the bottom of the pan. 

Next, add the carrot, stir until combined, and allow to simmer so the carrot can soften. 

Add in the mashed banana, spices and vanilla and stir. Let this cook for another minute, whisking with a fork every so often. 

Once most of the water has cooked off/been absorbed, whisk in the egg whites. Let this cook for another 5 minutes or so, continuing to stir so the egg whites cook evenly and make the porridge super fluffy. 

Once the porridge thickens up, pour into a bowl and top with the rest of the banana, and whatever else your heart desires!