Gingerbread cake is a family tradition during the holiday season.…
Breakfast: A High Stakes Meal
According to Leigh Hunt (who, by the way, was a dear friend to my first literary love, John Keats – yes, I’ve got a thing for dead poets), there’s a lot at stake with breakfast: “Breakfast is a forecast for the whole day: Spoil that and all is spoiled.” Got it, Mr. Hunt – start as we mean to go, which is always splendidly, of course.
So to get your mornings off to a splendid start, I’m sharing this delightful Carrot Cake Breakfast Cereal. Inspired by the flavour profile we know so well, this recipe delivers comfort in the way of a soothing bowl of gluten-, grain-, and dairy-free oatmeal-like scrumptiousness; and because it relies on a foundation of squash and carrot, it also delivers a good dose of veggies at that all-important Meal No. 1. Three cheers for that kind of nourishment!
The forecast for a day that begins with a serving of this Carrot Cake Breakfast Cereal alongside a portion of protein will be splendid and nourishing indeed.
Carrot Cake Breakfast Cereal (AIP, Paleo, SCD)
Author: Martine Partridge
Recipe type: Breakfast
- 2 c spaghetti squash, cooked
- 1 medium carrot, finely grated (about ½ c)
- ½ c apple cider (NOT apple cider vinegar because that would be gross!)
- ¼ cup full fat coconut milk
- 1 tsp vanilla (omit if following strict AIP; alternatively some have used alcohol-free vanilla)
- ½ tsp cinnamon
- ¼ tsp ground ginger
- 2 tbsp. raisins
- Optional: shredded carrot and chopped nuts as toppings (Do not add nuts if following elimination-stage AIP.)
- Combine all ingredients except raisins and chopped nuts in a saucepan and bring to a gentle simmer. Allow to simmer for 5-7 minutes until thickened. Using a hand-held blender process a couple of times to achieve an oatmeal- or porridge-like texture. Add raisins and simmer for another 1-2 minutes.
- Remove from heat and serve garnished with optional toppings and an additional drizzle of coconut milk.