Blurring the lines between breakfast and dessert, with warming spices, a dose of protein and grated carrot, this is the perfect nutritious Sunday brekkie for the whole family!
Prep Time: 15 minutes | Total Time: 45 minutes | Make: 12 slices
Ingredients:
Dry
- 2 cups rolled oats
- 1 serve Mitchells Vanilla Bone Broth Protein Powder
- 1 tsp. baking powder
- 2 tsp. fresh ginger, finely grated
- 1/2 tsp. nutmeg
- 1/2 tsp. cinnamon
- 1/4 tsp. cardamom
- 1/4 tsp. vanilla
- pinch salt
- 1 1/2 cups carrot, grated
Wet
- 2 eggs
- 2 1/4 cups milk of choice
Crunchy Top
- 2 tbsp. coconut oil, slightly melted
- 2-3 tbsp. maple syrup
- 1 cup nuts of choice, roughly chopped (we love walnuts)
- 3/4 cup seeds of choice (we love pumpkin & sunflower)
Instructions:
1. Preheat oven to 180 °C
2. Grease a loaf tin with coconut oil or grass-fed butter and set aside
3. Combine all dry ingredients
4. In a seperate bowl, combine wet ingredients, whisk well
5. In another bowl place all crunchy top ingredients and mix with finger tips to coat well
6. Place dry mix in base of loaf tin, pour wet mix over to evenly soak, and sprinkle crunchy nut and seed mix on top
7. Bake for 30 minutes or until set and topping is golden brown
8. Leave to cool a little before serving
Hint: best enjoyed with your favourite greek or coconut yoghurt. Yum!
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