Carrot Halwa Porridge

Ingredients for 1 servings:

• 10 g almonds, whole, with skin
• 1 tsp rapeseed oil
• 150 g carrot(s), weighed ready for cooking
• 125 ml water
• 175 ml almond drink, unsweetened
• 10 g raisins
• 40 g oat flakes, fine leaf
• ½ tsp cinnamon powder
• ½ tsp cardamom powder
• 1 tsp rose water, to taste

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 6 minutes; Total time approx. 21 minutes

vegan, vegetarian, Indian-inspired oatmeal with almonds, carrots and raisins

Roast the almonds in a non-stick pan without fat and let cool. Then cut into sticks or roughly chop with a sharp knife. Wash, trim, and grate the carrots (you don’t need to peel them if using organic carrots). Heat the rapeseed oil in a saucepan and briefly sauté the grated carrots. Add the water and let the carrots simmer briefly, for a maximum of 1-2 minutes. Add the raisins, oats, cinnamon, cardamom, and almond milk and simmer over low heat, stirring continuously, until the porridge reaches the desired consistency. Sprinkle the finished porridge with the roasted almonds to serve. Tips: With the specified quantities, the porridge will be relatively thick. If you prefer it thinner, add a little more water and/or almond milk. If you like the taste of rose water, you can season the porridge with a little more rose water. The porridge is only slightly sweet. Those who prefer a sweeter taste should add a sweetener of their choice. Approx. 345 kcal/1441 kJ per serving, protein 10.6 g, carbohydrates 38.78 g, of which sugars: 7.73 g, fiber 12.6 g, fat 14.5 g, of which saturates 1.4 g, monounsaturates 4.6 g, polyunsaturates 1.9 g, salt: 0.2 g.