THE DAIRY KITCHEN
Carrot Cake Porridge
By THE DAIRY KITCHEN
Serves
2
Difficulty
Easy
Preparation
5 MINS
Cooking
15 MINS
A firm favourite for breakfast of the Dairy Kitchen team, this wonderful porridge with the flavours of carrot cake is finished with a creamy delicious dollop of yoghurt.
Ingredients
1 cup (100g) quinoa flakes2 cups Milk
1/2 cup water
1 cup grated carrot (approx. 1 medium)
1/2 cup raisins
2 tablespoons pure maple syrup
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon ground ginger
1/2 cup Greek-style natural yoghurt
1/4 cup walnuts, toasted
2 tablespoons sunflower and pumpkin seed mix
pure maple syrup, extra, for serving
Method
- Place the quinoa, milk, water, carrot, raisins, syrup and spices in a saucepan over medium heat and stir until combined. Bring to the boil, reduce heat and simmer for 10-15 minutes or until thick, stirring occasionally.
- Spoon into serving bowls and top with a swirl of yoghurt, walnuts and seed mix and drizzle with extra maple syrup.
