What would you like to cook?
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.
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:
Betty Bossi Koch-Center
How it's done
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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