Rise & Shine Carrot Cake Bowl
Have you determined yet that i LOVE buckwheat!? What is not to love about this nourishing fruit seed super food? Buckwheat is gluten free, full of protein and fiber, it is low fat and contains a high source of amino acids, vitamins and minerals. I love to wake up to this hearty bowl of goodness, the warm spices and nutty flavor of the buckwheat really compliment each other. Not to mention you already have a serving of vegetables in for the day! This recipe is really easy to make the day before and bring to work, just re-heat.
- ¼ cup carrot - grated
- ¼ cup green apple - grated or diced (i enjoy chunks of apple for texture)
- ½ tsp vanilla extract
- ½ tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp ginger - fresh grated or powder
- pinch salt
- ¼ cup raw non-roasted buckwheat groats (i prefer non-roasted, they can be a bit bitter)
- 1.5 cup water/milk of choice (i use unsweetened vanilla cashew milk)
- 2 tbsp pure pumpkin puree
- 1 tbsp golden raisins
- 1 tbsp maple syrup (i use E.D. Smith no sugar added Maple Syrup)
- Toppings of choice: Greek yogurt, apples, carrots, raisins,walnuts, pecans, coconut
- Add carrots, apple, vanilla and spices to small pot over medium heat.
- Allow to cook for approximately 5 minutes, spices will get fragrant and carrots/apples will begin to soften.
- Add in raw buckwheat groats, water/milk, pumpkin, raisins and sweetener of your choice.
- Mix well and bring to a boil.
- Once boiling, turn down to low heat and cover with a lid.
- Stir every 5 minutes or so to prevent buckwheat from sticking to bottom.
- Cook for approximately 15-20 minutes depending on how chewy you like your buckwheat ( I prefer mine on the slightly chewy side).
- Pour into bowl and add toppings of your choice, enjoy!
Serving size: 1 Calories: 220 Fat: 1g Saturated fat: 0 Unsaturated fat: 0 Trans fat: 0 Carbohydrates: 50g Sugar: 14g Sodium: 621mg Fiber: 8g Protein: 6g Cholesterol: 0