Carrot Cake for Breakfast!

There have been many mornings that, after having made a carrot cake for dessert with dinner the night before, I have indulged in it for breakfast the next morning. Who could help it? Carrot cake is at once rustic and homey while being romantic and exotic. The carrots and raisins giving it the rustic, homey feel of baked goods made back when it seemed everyone had a vegetable garden. The spices take you to faraway places and cultures. The result is a deeply loved dessert.

I tried to capture those feelings here in this breakfast porridge. The warm aroma of the spices are welcoming to the senses in the morning. According to ayurvedic medicine these spices also invigorate the digestion - but I'm not a doctor, so don't take my word for it. This breakfast porridge is chock full of plant power goodness. Carrots, apple, raisin, walnuts and quinoa give it ample vitamin and mineral content.

Carrot Cake Quinoa Porridge

1 cup quinoa
2 cups coconut milk
1 cup unsweetened applesauce
1 medium carrot shredded
1/3 cup raisins
1/3 cup walnuts
2 TBL Raw sugar - maple syrup or agave
1 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp ginger
pinch cardamom
pinch salt

Put all ingredients in a large saucepan. Bring to a boil. Once bubbling, lower to a simmer and cook 20 minutes, stirring occasionally. Can be eaten immediately or portioned out and reheated for breakfast during the week. Makes about 4 servings.