Thursday, March 27, 2014

1 cup almond milk (or soy or rice milk)
1/2 teaspoon fresh lemon juice
2 tablespoons coconut milk cream 
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
Pinch of kosher salt
1 large carrot, finely grated 
1/2 cup regular oats
1 teaspoon pure vanilla extract 
2 tablespoons crushed walnuts
2 tablespoons pure maple syrup
1 tablespoon coconut milk cream mixed with 1/2 teaspoon pure maple syrup
Shredded coconut, for garnish
Cinnamon, for garnish
Raisins, for garnish
1. In a medium-size pot over medium heat, add almond milk, lemon juice, and coconut milk cream. Stir well. Add in your spices and salt. Stir again until mixed.
2. Stir in grated carrots and oats. Adjust heat if necessary or bring heat to low if it starts to boil. Cook for about 8 minutes, stirring frequently. When the mixture has thickened up, stir in the vanilla extract, 1 tablespoon crushed walnuts, and maple syrup. Remove from heat and pour into a bowl.
3. Top with remaining crushed walnuts and 1 teaspoon of shredded coconut. Prepare your coconut milk cream + maple syrup mixture and drizzle it over top. Sprinkle with cinnamon and raisins for garnish.

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