Sorry for not posting in a while. I have been really busy with my pop-up breakfast at Deli Cafe Maya and planning the Vegan/ Low Fodmap brunch I am hosting with Ärtyvät Ämmät at the end of the month. Everything has been going really well and I have received some great feedback. The one thing that surprised me though, was the popularity of my carrot cake oats. I was a bit nervous how it would go down with Team Finland, but they loved it! So I thought I should share the recipe here so you can give it a try.
Overnight ‘Carrot Cake’ Oats – serves 2
60 g organic oats (I used Elovena Organic Oats)
150 ml almond milk (I used Alpro’s unsweetened roasted)
1/2 teaspoon on cinnamon (I prefer ceylon cinnamon from Foodin)
a generous grating of fresh nutmeg
1 tsp of maple syrup
juice of half an orange
1/2 small or 1/4 a large carrot peeled and finely grated
a handful of toasted chopped walnuts
25 g raisins
Soak the oats in the milk and the carrot in the orange juice overnight. The next day add all the ingredients except the nuts and stir well. Pour the oat mix into bowls and top with the toasted nuts. So simple and easy, but so good. You can also make a big batch of the base oats and keep them for three or four days in the fridge, using as and when you need.