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Breakfast, Glutenfree, Lactose-free, Raw, Recipes, Vegan, Without refined sugar
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Chiapudding with apple syrup and raw carrot cake


Today I send a breakfast tip on chiapudding with apple syrup and raw carrot cake to you.
This is a delicious and filling breakfast!

Some time ago I did a very tasty apple syrup from the Swedish book Baking vego (Baka vego). For a while I was hesitating slightly on what I would could do with it. Here is a new idea in addition to the lemoncurd that I made earlier from the book.
The chiapudding needs to be prepared but is ready in a few moments. Prepare it before you go to bed so that you’ll be ready in no time before work the day after.

The carrot cake gives a very fresh touch to the breakfast but also the need to be prepared. If you do not have time, just skip it and add some sliced apple or pear instead. If you happen to have a little bit of cake left, eat it with your afternoon tea plain or maybe with a little raw vanilla cream.

The apple syrup (find the recipe here) keep for several months if you poured it in a sterilized bottle when made. Perfect to do now while you still can get your hand on fresh apples!
Let’s do this!


Chiapudding with apple syrup and raw carrot cake

1 person

Chia pudding

2 tablespoons of chia seeds
6 tablespoons of unsweetened plant based milk

How do I do it?
1. Mix chia seeds and milk in a bowl. Make sure everything is well mixed.
2. Cover and place in the fridge for at least 30 minutes, preferably overnight if you have the time.

Raw carrot cake

6 servings

0.5 ml / 40 grams of liquid coconut oil (taste and odor free)
250 grams of carrots / ~ 6 small carrots or 1.5 big winter carrot
200 grams / ~ 2 small red apples
1 teaspoon vanilla powder
80 grams / ~ 4 pieces fresh dates (preferably Medjoul. If you can’t find them check the weight since others dates are much smaller)
1 tablespoon of lemon juice
Lemon zest from one lemon, finely grated

How do I do it?
1. Make coconut oil liquid by heating it up (au bain-marie or microwave).
2. Clean and peal the carrots if needed. Cut the carrots into large chunks. Put them in the food processor and pulse until they are coarsely chopped.
3. Cut the apples into large chunks. Add the apples to the food processor as wel. Mix again.
4. Add the remaining ingredients to the mixer and mix until everything is well mixed.
5. Spread the mixture in a small baking pan with parchment paper. Place it in the fridge (preferably a few hours before serving).
6. The cake is good to use for about 4-5 days in the fridge.

Assembling the chiapudding

1 person
Chia seeds soaked in plant based milk (at least for 30 minutes)
2-3 tablespoons of apple syrup
Raw carrot cake
A handful of walnuts or pecans
A little cinnamon for on the top

How do I do it?
1. Add 2 tablespoons of plant based milk to the soaked chia seeds. Stir carefully to get the seeds a bit more loose.
2. Distribute the soaked chia seeds to a glass.
3. Pour 2-3 tablespoons apple syrup on top.
4. Distribute the raw carrot cake over the syrop.
5. Top with coarsely chopped walnuts/pecans and a pinch of cinnamon on top.
Enjoy a good morning!

This recipe is free from gluten, refined sugar and lactose. Make it nut-free by changing the topping to pumpkin or sunflower seeds.


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