I had a real craving for carrot cake this week. I don’t often have carrot cake, but I’m a huge cinnamon fan and love all those warming spices, ginger, cloves and nutmeg, so I tried to make my version of carrot cake, in a jar. It also had to be healthy enough to pass as breakfast. I have to say, this recipe is a winner, it was so creamy with the right amount of sweetness. I’ve been trying to use more buckwheat of late, it’s always so satisfying. Buckwheat is really easy to digest and full of protein, fibre, nutrients and anti oxidants, which makes it a great way to start your day. If you don’t have buckwheat, oats would work well too.
I kept this recipe raw because I just really like cold buckwheat porridge. It’s probably because the weather is getting ever so slightly warmer too. I’m sure you could heat it up after blending if you prefer, in which case I’d suggest using one mashed banana rather than two frozen bananas.
I’ve added some soaked sultanas and raw grated carrot after blending to bring some texture to everything. Another nice addition would be some nuts or pumpkin seeds. Feel free to customise with whatever you have in the cupboards.
I’ve also added this baobab from Organic Burst, which comes from the stunning organic baobab trees of Malawi. Baobab is loaded with Vitamin C and iron and also helps regulate acidity in the body (perfect for those of us who can’t give up that morning cup of coffee, or glass of wine in the evening). It also has a pleasant citrus flavour, which pairs beautifully with the carrot in this parfait.
- 1/2 cup buckwheat (soaked overnight in water)
- 3/4 cup cashew mylk (or any other non dairy mylk)
- 1 tbsp roasted peanut butter
- 2 frozen bananas
- 1/2 tsp cinnamon
- 1/2 tsp ginger
- A grate of nutmeg
- 1 tsp Organic Burst baobab
- 1 grated carrot
- 1/2 cup sultanas or raisins (soak overnight in enough water to cover)
- Soak your buckwheat and sultanas overnight in cold water.
- Rinse your soaked buckwheat well under cold running water, until there is no more sticky residue.
- Add rinsed buckwheat, cashew mylk, peanut butter and bananas to a blender or food processor and pulse until desired texture. I like mine smooth and creamy so blend for a minute or so. Add a little more mylk if it’s too thick. If you prefer it thick, pulse a few times for a grainier texture.
- Add the cinnamon, ginger, nutmeg and baobab to the blender and pulse until incorporated. Taste for sweetness and adjust as needed.
- Empty into your bowl or jar and stir through the grated carrot and soaked sultanas.
- Top with raisins, cashews, carrot ribbons, cinnamon and more peanut butter.