Paleo Carrot Cake Porridge

I am currently experimenting with grain free eating and have chosen the worst season to start... PORRIDGE SEASON!  Naturally, I had to find a grain free alternative to warm my cockles on these freezing mornings.

Carrots would seem like the obvious choice here, just look at the title.  But I find sweet potato/winter squash give a creamier/smoother and more indulgent porridge.

Serves 1

75g winter squash/sweet potato
35g apple (optional)
30g crushed macadamias (other nuts and seeds also work)
Pinch sea salt
Large pinch ground cinnamon
Large pinch ground nutmeg
Pinch sea salt
Zest ½ orange
50ml cashew (or other plant based) milk
80ml coconut cream
1 egg, whisked


-        Grate the carrot and apple, or blitz in a food processor.

-        Crush the macadamias in a bag with a rolling pin, in a pestle and mortar or in a food processor, until you have a fine-medium crumb.

-        Place all ingredients, minus the egg, into a saucepan and cook over a medium heat until the carrot is soft.

-        In the final few minutes, add the egg and stir vigorously to combine.  Cook for a further 2 minutes.

-        Serve with coconut yoghurt, (toasted) pecans and any fruit topping of choice.

Get ahead…

The night before:

-        In a saucepan over a medium heat, cook a batch of grated apple and carrot with the spices and milks until soft andcpurée like.  Cool and refrigerate until the next morning (this purée will last in the fridge for a couple of days so can be used for the next few mornings.  You could even freeze in batches and defrost overnight).

-        Crush the macadamias and keep in the fridge or freezer.

The morning of:

-        Heat the purée with the macadamias.

-        Add the egg in the final few minutes.