Multigrain carrot cake porridge with pecan crunch recipe

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  • Yield: 2 Servings


  • 1 cup (100 g) combination of rolled grains (oat, rye, spelt, emmer … ), soaked, if possible (soak for a minimum of 8 hours) ½ teaspoon freshly squeezed lemon juice
  • 1¼ cups (280 ml) carrot juice or water, or more if needed
  • ⅓ cup (30 g) grated carrot
  • Pinch of fine sea salt
  • Generous pinch of ground cinnamon
  • Generous pinch of ginger
  • Generous pinch of nutmeg
  • Generous pinch of cloves
  • Generous pinch of cardamom
  • Handful of raisins or other dried fruit (chopped dates, pineapple, apricots … ) ⅓ cup / 20 g unsweetened flaked coconut
  • 6 to 8 tablespoons pecan crunch, to taste 2 dollops goat or sheep yogurt (optional)
  • Pure maple syrup (optional)
How to Make It
  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 the jar from the fridge; let it stand at room temperature for 15 minutes to warm up slightly if desired. (You can also eat the grains warm. Simply put the grains in a pot and heat gently on the stove until they are to your liking. Just don’t boil the grains, as they are full of heat-sensitive enzymes.)
  3. Fold in the grated carrots, salt, spices, raisins, and coconut flakes. Add more carrot juice or water if desired. Top each serving with pecan crunch, a dollop of yogurt, and a drizzle of maple syrup, if desired.

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