Spice up your normal breakfast routine with this recipe for gluten free Carrot Cake Porridge
1/3 cup gluten-free oats
½ cup filtered water + ½ almond milk
Pinch of himalayan salt
1 tsp. cinnamon
½ tsp. nutmeg
1 tsp. vanilla powder
1 tbsp. vanilla protein powder (optional)
1 tsp. stevia
½ grated carrot
3 crushed walnuts
Cook the oats with almond milk and water on the stove, around 5-10 minutes.
Add the cinnamon, nutmeg, vanilla, stevia and some carrot (I reserve some for topping).
Once cooked, place the porridge in a bowl and top it with the rest of the grated carrot, the walnuts, more cinnamon and a drizzle of tahini.
Recipe created by Jessica Sepel, a qualified Sydney nutritionist, health blogger and wellness coach. She is the author of several eBooks, including the JSHealth Detox Plan and The Clean Life. Visit www.jessicasepel.com for more recipes, nutrition advice and wellness inspiration.