Saturday, January 12, 2013

Easy Carrot Cake Hot Cereal (Gluten/Grain/Sugar/Nut-Free, Vegan)

In my last post, Three Truths and a Lie, I talked about some new things in my life and asked you what you wanted to hear about. Surprisingly to me, everyone who commented said they wanted to know about the plans for a permaculture homestead in Missouri. I was sure you would want to know about the cleanse I'm doing, which is something I have no interest in writing about. Honestly, I'm really tired of talking about food. Not tired of cooking it or developing recipes. Not tired of eating it. Just tired of talking about it. So I was grateful when I realized that wasn't what you wanted to know about.

Perhaps you're tired of talking about food too?

Or maybe it's as one of my clients said to me the other night, "Cleansing is old news. I want to hear about permaculture." Well friends, if you're ready for something different, so am I.

Of course, I realized right away that I couldn't explain my goals without first explaining a lot more. This is why I didn't post the next day as promised. Or the next. 

I've been writing something I've wanted to tell for a while, something that maybe I'm just writing for myself. But the story's in there and it wants to come out. It's the story of how my boyfriend and I met, the story of the last two years of my life, and the story of a vision that has grown between us and that I hope will soon come to fruition. 

I hope you'll enjoy it. 

But while I'm still busy writing, please enjoy this recipe for Carrot Cake Hot Cereal. This was born out of a longing for oatmeal, something that I'm not eating these days. It tastes nothing like oatmeal - oh well - but it satisfied my craving and might do the same for you. 

Plus it's really good for you. 

Carrot Cake Hot Breakfast Cereal (Gluten/Grain/Sugar-Free, Vegan) Print-Me

Simple, healthy and delicious. What better way to start your day? 
Feel free to sub in your favorite sweetener if you don't use stevia.

4 cups diced carrots (about 6 carrots)
1/2 cup unsweetened shredded coconut
1/4 teaspoon ground cinnamon
Pinch sea salt
2 cups water
1/4 cup flaxseed meal
2 tablespoons coconut oil
30 drops vanilla liquid stevia (or your favorite sweetener to taste)

  1. Combine carrots, coconut, cinnamon and salt in a medium pot. Add 2 cups of water. You want the water to just cover the carrots, so you may need to use a little more or less. Bring to a gentle boil for 15 minutes or until the carrots are easily mashed with a fork. 
  2. Take the pot off the heat and mash the carrots. Stir in flaxseed meal, coconut oil, and stevia. Taste and add an extra pinch of salt if needed.
And now I've said I'm going to write about my boyfriend, so I guess there's no turning back. Good thing he doesn't embarrass easily.


Betty said...


I agree talking about food can get old. Too, with me having many food isn't fun. :(

However, it is always exciting to hear the ideas and, plans and, joys of another. :)

Now, that doesn't mean totally change directions. But, it does mean feel free to share all of yourself. :)

I think you will enjoy your blog all the more, when you don't feel boxed into one area.

Sheryl said...

Too much flax causes me to have hearts pulpitations. Was wondering if it could be left out entirely or does it act as a thickener and should be replaced?

Aubree Cherie Davis said...

Looks delicious! I love anything carrot cake like :)

It'll be neat to read more on your story! Looking forward to it.

Iris said...


I know you saw my response on Facebook, but I'll post it here too in case anyone else has the same question: I used it as a thickener but it wasn't necessary. It would just be a bit more like applesauce texture without it. But I also used it to provide some extra fat and protein. With just the carrots, it would be a bit of a carb overload for me. If you threw in some nuts like Jude Martin suggested, that would have the same benefit!

Unknown said...

Yea! I'm excited about the upcoming posts.

gfe--gluten free easily said...

Look at how orange that looks! So healthy and yummy I'm sure! I would probably use almond flour and/or coconut flour instead of flax. I prefer the taste of them for thickeners, like the protein component, and often add them to my made-on-the-spot breakfast cereals and smoothies. ;-)

I can't wait to hear your story, Iris. :-)


Cheryl Harris said...

Hi Iris,
I ate roasted carrots for breakfast this AM so I can see this being amazing!
To me, part of the fun of blogging is doing it my own way...writing about what moves me. I have no doubt that writing about your sweetie or permaculture will be a fun break.


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