Tuesday, 28 May 2013

Ehhhhh, wake up, doc! Gluten-free breakfast carrot cake.

I have a confession: Bugs Bunny is my idol.  When somebody points a gun in his face he responds by casually munching on a carrot and wryly saying:

"Ehhhhh, what's up doc?"

He reacts in a way that suggests that not only is he confident that he'll get out of this perilous situation, as he has all the other ones before it, but also that he already has a killer idea up his sleeve for outsmarting his latest foe.  I feel that we should all be more like Bugs in the face of adversity.

Fuel your ability to think on your feet, like Bugs, by starting your day right with this delicious and nutritious, carrot-based breakfast idea!!

Breakfast carrot bowl cake:
1/2 cup black or brown rice flour, oat flour, almond flour (equal parts)
1/2 tsp baking powder
1/4 tsp cinnamon
1 pinch nutmeg
1 tbsp chopped walnuts
1/4 cup gelled chia seed meal
1/4 cup coconut milk 
1 1/2 tbsp raw honey
5 baby carrots
1 tsp coconut oil
1 tsp poppyseeds

Pre-heat oven to 350 F.  Mix together dry ingredients in a bowl.  Add wet ingredients to a food processor and blend until thoroughly mixed then add 4 of the carrots and blend thoroughly.  Add gelled chia seeds to wet mixture and process until just blended.  Shred remaining carrot with a cheese grater and add to dry ingredients.  Combine wet and dry ingredients and put in oven safe bowl.  Put bowl in pre-heated oven and bake for 60 minutes.

Bon Appétit!

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