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Multigrain Carrot Cake Porridge with Pecan Crunch

Updated: May 5, 2020

Serves 2


• 1 cup / 100g of rolled grains of your choice, soaked for 8 hours (if possible) • ½ teaspoon of freshly squeezed lemon juice • 1¼ cup / 280ml of carrot juice or water • ⅓ cup/ 30g of grated carrot • Pinch of sea salt • Generous pinch of cinnamon • Generous pinch of ginger • Generous pinch of nutmeg • Generous pinch of cloves • Generous pinch of cardamom • Handful of raisins or other dried fruits • ⅓ cup / 20g unsweetened flaked coconut • 6 to 8 tablespoons pecan crunch ( recipe follows) • 2 dollops goat or sheep yogurt optional • Pure maple syrup optional


1. Combine the grains, lemon juice, and carrot juice in a jar or bowl. Let rest covered, in the fridge overnight

2. In the morning remove jar from fridge, let it sit at room temperature for 15 minutes.* Fold in the grated carrot, salt, spices, raisins and coconut flakes, add more carrot juice if desired. Top each serving with pecan crunch, a dollop of yogurt, and drizzle of maple syrup if desired

* you can eat the grains warm if you want. Simply put the grains in a pot and heat gently, don’t boil the grains as they are full of heat sensitive enzymes.

Pecan Crunch

Makes 2 cups / 340 grams


• ⅓ cup / 80ml brown rice syrup

• ½ teaspoon ground ginger

• 2 inches fine sea salt

• 1 cup / 140g pecans

1. Pre heat oven to 350ºF / 180ºC. Line a baking sheet with baking paper

2. In a small saucepan, heat the brown rice syrup over medium low heat until it is runny then whisk in the ginger and salt. Add the pecans and stir to coat

3. Spread the coated pecans out on the prepared baking sheet, and bake for 10 minutes. Remove from the oven, let cool completely, and then break into small pieces.

Store in the freezer for up to 1 month.

Source: My new roots, Sarah Britton

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