Summary

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

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Instructions

1. Roast the almonds in a non-fat frying pan and let them cool. Then cut into sticks with a sharp knife or roughly chop.
2. 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.
3. Serve the finished porridge sprinkled with the roasted almonds.
4. Tips: With the specified amounts, the porridge becomes relatively firm. If you like it thinner, add some water and / or almond drink.
5. If you like the taste of rose water, you can add a little rose water to the porridge.
6. The porridge is only slightly sweet. If you like it sweeter, you should sweeten it with a sweetener of choice.
7. 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