How great is carrot cake? And how good is chia pudding? Why haven’t I tried to combine the two before? I mean, it’s also a brilliant way of including an extra serve of vegetables at breakfast. Plus it’s filled with warm spices and makes your kitchen smell amazing.
It’s so good just by itself but I love to top it with a little plain yoghurt or kefir and a tablespoon of granola. I’ve been making my usual muesli without the maple syrup or oats and it’s still excellent.
If I’m doing the layering thing then I’ll usually make the two types of chia pudding at the start of the week and just scoop what I need form sealed jars in my fridge. It’s a great way to be able t easily mix up your breakfasts.
This is also my last recipe for my gut makeover month! I’ll be posting my last gut makeover friendly meal plans this weekend and will fill you in on my results then. I didn’t add any maple syrup to mine and used vanilla seeds but you could easily use vanilla extract (way cheaper) and add a teaspoon or two of maple syrup for extra sweetness. I highly recommend some roasted pecans, pumpkin seeds and toasted coconut on top.
1 carrot, finely grated
1.5 tsp cinnamon
1/4 tsp ground ginger
1/4 tsp turmeric
1 tsp vanilla extract or seeds from 1/2 a vanilla bean
1-2 tsps maple syrup (optional), adjust to suit your tastes
1.5 cups coconut water (can use 1/2 coconut milk for a creamier finish)
1/4 cup chia seeds
To serve: Nuts/granola/yoghurt/coconut flakes – all are great!
Add carrot, spices, vanilla and maple syrup to a small pot along with 1/2 cup coconut water. Simmer on low heat for 15 minutes until carrot has softened and is starting to break down. Add more coconut water if it dries out.
Add the remaining coconut water (and coconut milk if using) and stir to combine. Add the chia seeds and stir again. Allow to cool and then transfer to a jar with a lid.
Leave to soak overnight and then layer in a jar with toppings of your choice. See above for ideas.