Creating new recepies is what I love the most. Usually I bake just to have some joy, but many times recipw work includes much more. When recipes are coming into my site, there’s quite much to do, but I love those steps as well. It’s just not baking, it’s planning, thinking, trying, baking, photographing and finally sharing the final recipe with you guys. The whole process includes things that let me use my creativity.

One basic thing in my baking are high quality organic spices. I made this recipe for Urtekram, which has released huge amount of different organic spices. Since I’m the number one fan what it comes to carrot cake, I decided to variate it a bit. That’s how this spicy and luscious carrot cake porridge was born.

Owen porridge has come a big part of our weekend mornings. We’ve tried some different variations and this has been the best so far. Usually I use cardamom, cinnamon and ginger basically at winter time (since they are so warming), but as a carrot cake those spices work through the year. The best carrot cake has a very soft and luscious base and a lot of cream cheese filling, so of course my carrot cake porridge is those as well!

This wonderfully spicy oven porridge fits to weekends brunch tables or weekday mornings. Breakfast, lunch or a snack – you decide.If you want to enjoy a better breakfast during the week, but you don’t have time to prepare this at the morning, try this: prepare porridge previous night into casserole, put it to the owen, time the oven and let yourself wake up to the sweetes scent ever. There’s no better start to a fan of carrot cake, trust me.

CARROT CAKE PORRIDGE IN OWEN

4 portions

free from dairy, refined sugar and soy

PORRIGDE

120 g shredded carrot

½ cup pecan nuts

¾ cup rolled oats

1 ½ cup oat milk

½ tsp sea salt

2 tsp honey

2 tsp ceylon cinnamon

1 tsp cardamom powder

1 ½ tsps ginger powder

¼ cup dried cranberries or raisins

1 egg (size M)

Kuori ja raasta porkkanat hienoksi raasteeksi. Mittaa kulhoon kaikki raaka-aineet, sekoita hyvin ja annostele uunin kestävään kulhoon, vuokaan tai kattilaan. Valmista vielä pähkinäcrust ennen kuin laitat puuron uuniin:

NUT CRUST

¼ cup sunflower seeds

¼ cup pecan nuts

1 ½ tbs coconut sugar or honey

¼ tsp ceylon cinnamon

Chop pecan nuts into small crust. Mix nuts, seeds and spices together. Pour in the top of the porridge. Bake in middle of oven at 200 °C (390 °F) 45 minutes.

LEMON FILLING

150 g oat cream cheese

1 tsp lemon peel

1 ½ tbs honey

2 tbs freshly squeezed lemon juice

Pour cream cheese into a bowl. Wash lemon very well and roast 1 tsp peel into cream cheese. Cut lemon half and squeeze the right amount juice. Add honey. Mix with big spoon until the filling is smooth. Pour into cooled porridge portion and enjoy your breakfast!

Follow Yellow mood:

INSTAGRAM