CARROT CAKE PORRIDGE

Most people think that Mauritius has a warm weather the whole year, well let me tell you that we have a type of spring/winter when the temperature can decrease till 12℃ /53℉ during the night. Yes, it’s still cold for me and yes I know what winter means after living 6 years in Austria. This reminds me of my first time on the Alpes…no way I put one foot there again. One day, I will relate how this island girl survived a whole week up there. Anyway, as winter is approaching and I am already wearing socks for my poor cold feet, I feel the need of having hot breakfast to start the day. Spicy porridge is my favorite among all. I love plain oatmeal with dark chocolate and peanut butter but sometimes, I need a fancy touch in my bowl. This basic ingredient is the best to explore different flavors. I was more excited to try a new recipe when Koze Magazine contacted me to create something for their ” Dan Karay” recipe column. The idea was to create a decadent breakfast with fruits in season which is strawberry guava and pitaya.

Photo: Eatwithfingers

The first idea was to create a smoothie as it was still very hot but then we decided to create something which fits to May. May is the time where Mauritian will do family picnics and pick up strawberry guavas on their way. We went with my parents and friends and came back home with 15kg that we shared with neighbors and the rest will be for jam. After a long discussion and showing my creations, we all voted for carrot as it’s an ingredient that we all have at home. This will be perfect for a comfort food after picking up strawberry guavas in one of the coldest part of Mauritius (Yes, 20℃ during the day is cold for us).

Photo: Eatwithfingers

 

I am very picky when it comes to my porridge and the cooking time must be fast and easy. The first spoon must taste like heaven. The porridge must creamy and keep me full the whole day.

Carrot Cake Porridge

Ingredients:

1 cup oats

1 1/2 cups creamy coconut milk (canned)

1 cup water

1 tbsp coconut oil

1 cup shredded carrots

1 tbsp chia seeds

1 tbsp flax seeds

2 tbsp agave syrup

1 tbsp vanilla essence

1 tbsp cinnamon

5 cardamoms cloves

1 ripped banana (mashed)

Instruction:

Warm coconut oil in a pan and roast the carrots with the banana for about 30 seconds. Remove from heat and reserve for later in a bowl. In the same pan, grill oats, cardamoms, chia seeds and flax seeds for some seconds. Be careful not to burn them. Add water, stir, add milk and stir well. Before getting a thick consistence, add cinnamon, vanilla essence, agave syrup and the carrots/banana mixture. Transfer in a bowl and use your favorite seasonal toppings.

Photo: @Eatwithfingers

What you see in this picture fits perfectly to the column “Dan Karay” as this how this recipient is called in Mauritian Creole. It belongs to my mum which I collected when she wanted to throw it away. Let me know in comment if you have already ate strawberry guava and/or pitaya? I am in love with this pink fruit.

Photo: @Eatwithfingers

 

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