vrijdag 25 maart 2016

Carrot Cake Overnight Oats with Lemon frosting



Carrot cake. I used to make this A LOT back in the days. You know, when I was still eating tons of sugar, butter and non-wholewheaty things. I used to make this according to the recipe of the Hummingbird Bakery in London. The recipe used sunflower oil instead of butter making it very moist (I hate drie cakes), loads of different spices, coconut, peccans and a beautiful fresh cream cheese frosting. It was always a giant hit with the family on birthdays!

This breakky is a homage to my favourite carrot cake, but than super healthy. I made it into an overnight oats recipe because lately, with winter coming to an end and #springiscoming I'm not really into warm porridge. I'm using a date to sweeten the porridge and to go on top but you can use raisins instead if you please, I'm just more into dates.

Warming spices, peccans and oats vs sweet coconut, lemon and yoghurt. It works believe me.

Enjoy guys!

X
Fleur

Servings: serves 1

Ingredients:

Porridge:
  • 30 gr oats
  • 150-200 ml rice-coconut milk
  • 1 banana
  • 1 date (or 1/2 date for blending and 1 tblsp raisins as topping)
  • 1 medium sized carrot
  • 1 tsp cinnamon
  • pinch of ground ginger
  • pinch of gingerbread spice
  • pinch of ground cardemon
  • small squeeze of lemon juice (to taste)
  • 3 tblsp (15 gr) dried shredded coconut
  • 1 tsp hempseeds (optional)
  • 1 tsp linseeds (optional)

Lemon 'cream' frosting & toppings:
  • 4 tblsp low fat quark / Greek yoghurt
  • juice of 1/2 lemon
  • additional dried coconut
  • additional sprinkle of cinnamon
  • 30 gr peccans
  • 1 tblsp natural nutbutter

Method:
  1. Grate the carrot using a boxgrater
  2. In a bowl, mix together oats, grated carrot, milk, cinnamon, ginger, gingerbread spice, lemon juice and zest, dried coconut and optional hemp- and linseeds. Put the bowl in the fridge to set overnight or for at least a couple of hours.
  3. Next morning blend the oat mixture smooth with 1/2 banana and the date
  4. In another bowl, mix together the quark/yoghurt with the lemon juice and scoop on top of the oats.
  5. Top the porridge with the lemon quark, peccans, the other banana halfnutbutter and sprinkle with cinnamon and dried coconut. 


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