Carrot Cake Breakfast Cereal (AIP, Paleo, SCD

• Vegan
• Gluten free
• Paleo

• Produce

  • 1 Carrot, finely grated (about 1/2 c, medium
  • 1/4 tsp Ginger, ground
  • 2 tbsp Raisins
  • 2 cup Spaghetti squash, cooked

• Canned Goods

  • 1/4 cup Coconut milk, full-fat

• Baking & Spices

  • 1/2 tsp Cinnamon
  • 1 tsp Vanilla

• Drinks

  • 1/2 cup Apple cider

Found on eathealthrive.ca

Ingredients

• 2 c spaghetti squash, cooked
• 1 medium carrot, finely grated (about ½ c)
• ½ c apple cider (a.k.a. unfiltered apple juice, NOT apple cider vinegar because that would be gross!)
• ¼ cup full fat coconut milk
• 1 tsp vanilla (omit if following strict AIP; alternatively some have used alcohol-free vanilla)
• ½ tsp cinnamon
• ¼ tsp ground ginger
• 2 tbsp. raisins
• Optional: shredded carrot and chopped nuts as toppings (Do not add nuts if following elimination-stage AIP.)

Directions

• Combine all ingredients except raisins and chopped nuts in a saucepan and bring to a gentle simmer. Allow to simmer for 5-7 minutes until thickened. Using a hand-held blender process a couple of times to achieve an oatmeal- or porridge-like texture. Add raisins and simmer for another 1-2 minutes.
• Remove from heat and serve garnished with optional toppings and an additional drizzle of coconut milk.