Porridge À La Carrot Halva
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 6 mins |
| Total Time | 21 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 10 g almond (s), whole, with skin
- 1 teaspoon rapeseed oil
- 150 g carrot (s), weihed ready to cook
- 125 ml water
- 175 ml almond drink, unsweetened
- 10 g raisins
- 40 g oat flakes, fine leaf
- 0.5 teaspoon ½ cinnamon powder
- 0.5 teaspoon ½ cardamom powder
- 1 teaspoon rose water, to taste
Print Recipe
Pin Recipe Instructions
- Roast the almonds in a non-fat frying pan and let them cool. Then cut into sticks with a sharp knife or roughly chop.
- Wash, clean and grate the carrots (when using organic carrots, you do not need to peel them). Heat the rapeseed oil in a saucepan and briefly sauté the grated carrots. Add the water and let the carrots simmer briefly, max. 1 - 2 minutes. Add raisins, oat flakes, cinnamon, cardamom and almond drink and simmer everything over low heat while stirring until the porridge has the desired consistency.
- Serve the finished porridge sprinkled with the roasted almonds.
- Tips: With the specified amounts, the porridge becomes relatively firm. If you like it thinner, add some water and / or almond drink.
- If you like the taste of rose water, you can add a little rose water to the porridge.
- The porridge is only slightly sweet. If you like it sweeter, you should sweeten it with a sweetener of choice.
- Approx. 345 kcal / 1441 kJ per serving, protein 10.6 g, carbohydrates 38.78 g, of which sugar: 7.73 g, fiber 12.6 g, fat 14.5 g, of which saturated fatty acids 1.4 g, Monounsaturated fatty acids 4.6 g, polyunsaturated fatty acids 1.9 g, salt: 0.2 g
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