Carrot cake and linseed breakfast pudding

Vegan breakfast Vegetarian
Total: 12 hr 10 min. | Active: 10 min.
vegan, lactose-free, gluten-free

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.

Fanny Frey - fannythefoodie

Ingredients

for 1 person

Pudding
120 g carrot, finely grated
½  banana, cut into chunks
2 tbsp linseed
2  pitted date
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
Decoration
½  banana, sliced
1 tbsp walnut kernels, roughly chopped

How it's done

Pudding

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.

Decoration

Decorate the pudding with banana and nuts.

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