Carrot cake and linseed breakfast pudding

Carrot cake and linseed breakfast pudding

Total: 12 hr 10 Min. | Active: 10 Min.
vegan, lactose-free, gluten-free
Nutritional value / people: 606 kcal
, Fat: 30 g
, Carbohydrate: 63 g
, Protein: 13 g

Carrot for breakfast? We all love a bit of carrot cake, so why not take the key flavours of this popular dessert and turn them into a breakfast pudding? Aside from carrots and traditional spices, this recipe incorporates linseed and coconut yoghurt, which gives the pudding a wonderfully creamy texture. The bananas and dates provide just the right amount of sweetness. Not only is this breakfast delicious, but it is also incredibly nutritious and the linseed will keep you feeling full for longer. Chopped walnuts and raisins or finely chopped, dried apricots add a lovely finishing touch.


1 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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120 g carrots, finely grated
½ banana, cut into chunks
2 tbsp linseed
2 pitted dates
100 g coconut milk yoghurt or soya yoghurt
1 dl soya drink
1 pinch ground cloves
½ tsp cinnamon
¼ tsp ginger powder
1 pinch nutmeg


½ banana, sliced
1 tbsp walnut kernels, roughly chopped
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How it's done

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Using a food processor, puree the carrots, banana, linseed, dates, yoghurt, soya drink and spices until smooth. Pour into a jar, cover and refrigerate overnight to achieve a pudding-like consistency.


Decorate the pudding with banana and nuts.

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