There is a bit of preamble before I give you the Carrot Cake Bircher recipe, so please enjoy this story of how it came to be a sell-out menu item…
One day in February, my alarm went off and I stumbled to the bathroom, eyes still glued together with sleep, alarm snoozed and my phone still in my hand. I sat down, flicking through my emails in order to kick start my brain into motion while simultaneously getting a head start on my To Do list… we’ve all been there, don’t pretend you haven’t.
There was the usual collection of newsletters and updates that had come through overnight, including an email from Endeavour College, where I’m studying Nutritional & Dietetic Medicine, inviting students to take part in an upcoming Market Day. Before I had even woken up long enough to realise what was going on, I had received my confirmation email. Oh shit.
I tried to talk myself out of it, but I couldn’t. V had lent me the cash to buy ingredients, I had the day off, a menu sorted, managed to find the right containers, and had my brother willing to be a booth babe, so all potential reasons to bail out had been covered.
I enlisted him and V to help me prepare five menu items, and took them in to sell to my fellow students, the academic staff, and other curious people who work in the building. I was going to be happy if I made the money back from the ingredients, and I did that and more. The most popular of these was my Carrot Cake Bircher. I’ve been hounded for the recipe ever since (cough, Justin), so here it is.
Carrot Cake Bircher
Gluten Free, Dairy Free, Sugar Free, Vegan
1/2 cup of quinoa flakes
1/2 cup of ancient grain flakes
1 large carrot, peeled and grated
1 green apple, peeled and grated
1/3 cup walnuts, chopped
1/4 cup sultanas
2 cups unsweetened almond milk
1 tsp cinnamon
1 tsp nutmeg
1 tsp vanilla extract
1 Tbsp pepitas, to serve
Coconut yoghurt, to serve (optional)
Mix everything together in a bowl and let it sit overnight in the fridge. Give it a stir in the morning and divide between two bowls. Top with a spoonful of coconut yoghurt and sprinkle with pepitas (pumpkin seeds).
You can use rolled oats or a mixed grain oat blend if you don’t need or want to make it with ancient grains, both of which are available from The Source Bulk Foods or check out a health food store near you.
There is enough natural sweetness to not need any added sugar or syrup, but be aware that dried fruit is higher in natural sugars if you’re being mindful of it. Cinnamon is an excellent blood glucose regulator, and the quinoa flakes are high in protein, so this is a breakfast that really packs a punch.
A note on Coconut yoghurt: it has the good probiotics of regular yoghurt without the dairy but it’s definitely an acquired taste. The best one for flavour so far has been Nudie Coconut Yoghurt which I found at Woolworths, I believe.
Please tag #healthypartygirl or @healthypartygirl in your photos on Instagram if you make this Carrot Cake Bircher! I’d love to see your creations and hear what you think.
p.s. I’m working on a new eBook with this and other recipes that are intolerance friendly. Please let me know if there is a particular recipe that you would like to see made with these guidelines in mind.