Mrs P’s spiced carrot paleo porridge

If you are like me and can’t resist licking the raw carrot cake mixture clean from the bowl then this recipe is for you! I make a lot of nut based porridges so decided to try to make my own nut-free porridge with two of my favourite ingredients, carrots and cinnamon. Its strong aromatic mix of warming spices along with the sweetness of the medjool dates and carrots make for the most delicious start for the day.

Yesterday we had a large bowl each with homemade almond milk and a mixture of desiccated coconut, blackberries, red berries and blackcurrants before heading up to Richmond Park for a game of pitch and put.  It’s a such a delicious dish with an abundance of natural energy and vitamins that I could eat it all day long . It doesn’t leave you with the same sluggish heaviness that an oat based porridge does and has a much more positive and stable effect on your blood sugar.

What you need:
For 2 large bowls

*2 carrots, grated
*2 medjool dates, pitted
*1.5 tsp maca powder
*2 tsp cinnamon
*1/4 tsp nutmeg
*1 tsp mixed spice (if you don’t have this add 1tsp ginger or extra cinnamon)
* 1 cup mixed seeds
*500ml almond milk


  • In a food processor place all your ingredients other than the almond milk and blitz until it is a crumbly, sticky mixture
  • Place mixture in to a pan over medium heat with almond milk. Add 250ml first and then add the more until desired thickness
  • Keep mixing for about 4-5 minutes until all almond milk has been absorbed and porridge is piping hot
  • Serve straight away with frozen berries / nuts/ fresh fruits

Suitable for: Gluten-Free, Grain-Free, Dairy-Free, Vegetarian, Vegan, Nut-Free, Egg-Free, Paleo









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3 thoughts on “Mrs P’s spiced carrot paleo porridge

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