Carrot Cake Linseed Pudding
Prep time
Cook time
Total time
Tip: Make sure to prepare this a day in advance otherwise it won't turn into a creamy pudding.
Author: fannythefoodie
Recipe type: Breakfast
Cuisine: plantbased
Serves: 1
Ingredients
- 2 medium carrots, finely grated
- 2 tbs linseed
- 1-2 dates, depending on the level of sweetness you like
- 100g soygurt or coconut yogurt
- 100g soy milk
- 1 banana,
- ½ tsp cinnamon
- ¼ tsp ground giner
- a dash of nutmeg
- a dash of cloves
Instructions
- The night before you plan on having your carrot cake linseed pudding, add ½ of the banana, the grated carrots, dates, your choice of yogurt, your choice of milk and all the spices into a blender. Blend until smooth. Pour the mixture into a jar and store in the fridge to let it thicken over night.
- The next day slice the other half of your banana and top your now super creamy linseed pudding with the slices. Add some additional yogurt or chia pudding and nuts, dates or anything else you like for decoration.
Happy Breakfast Prepping!
Bisous,
valentina | sweet kabocha says
It sounds similar to a budwig cream ^_^ It surely looks delicious and it’s cheaper indeed 😉 Well done!
fannythefoodie says
Thanks!! 🙂
Nam says
This looks delicious! Do you blend the linseed too?
fannythefoodie says
Yes I add the linseed too, I just forgot to write it in the recipe. I’m going to add it right now. Have fun making it!! 🙂
Cassie says
Interesting, the linseed looks so much like flax to me! Either way, it’s probably delicious! This pudding looks so incredible, plus carrot cake is my favorite spring flavor!
fannythefoodie says
I think linseed and flaxseeda re actually the same : )