Carrot Cake Crunch Bowl
I’ve been loving on my “crunch bowls” or “dessert soups” for snacks or breakfasts. It’s more satiating and longer-lasting than a bowl of cereal with all the texture and flavor that I crave.
Lately I’ve been in the mood for carrot cake and warm spices so when I was short on time and had an abundance of baby carrots, I knew just how to use up a few. Too lazy to pull out the juicer (and clean it), I opted for a speedy blender bowl with a carrot cake-inspired recipe!
Side note: I had good intentions when I bought a juicer but I have yet to use it since the first few times I’ve pulled it out. I have a weakness for kitchen gadgets but ones that require a bit of cleaning have been set to the side with my schedule these days…excuses, excuses My speedy blender came to the rescue, again!
If you aren’t keen on slurping this “dessert soup” from a bowl, sip this from a glass in smoothie form
Carrot Cake Crunch Bowl (inspired by my Recovery Crunch Cereal Bowl)
6-7 baby carrots, chopped
1/2 cup plain coconut milk yogurt (can use cottage cheese, tofu or other yogurt for variations)
1/2 cup unsweetened coconut milk (or other non-dairy milk)
1/4 cup fresh or frozen pineapple (can omit
1/2 scoop vanilla protein powder, optional
splash of pure vanilla extract
1/4 tsp ground cinnamon (or more to taste)
1/8 tsp ground ginger
1 medjool date or drizzle of honey or agave (do not use honey if vegan)
4-5 ice cubes
2 Tbsp raw buckwheat groats (granola can be subbed)
1 -2 Tbsp chopped pecans, walnuts or almonds (or a combo)
1 -2 Tbsp unsweetened coconut flakes (or shredded coconut)
1. In a blender, combine carrots through ice and blend until smooth, about 1 minute.
2. Pour into a bowl, top with buckwheat groats, nuts and coconut flakes and enjoy!
Entry filed under: Breakfast, Gluten Free, Refined Sugar Free, Smoothies & Beverages, Vegan, Vegetarian. Tags: breakfast, buckwheat, dairy free, gluten free, grain free, honey, refined sugar free, smoothie, snacks, vegan, vegetarian.