Carrot Cake Porridge

11/07/2013 12:57 BST | Updated 09/09/2013 10:12 BST

This tastes just like carrot cake only with bucket-loads more nutritional value than cake. Yeah, it has zucchini in it but don't have a meltdown, you can't even taste it, it just adds goodness.

Zucchini is low calorie and a great source of fibre. It is rich in vitamin A, flavonoid and poly-phenolic antioxidants such as carotenes, lutein and zeaxanthin. These compounds help scavenge harmful oxygen-derived free radicals and reactive oxygen species from the body that play a role in aging and various disease process. Carrots are full of beta-carotene which helps to reduce the risk of cancer, low in carbohydrates and full of vitamins C, K and B6. Health-promoting minerals found in carrots include potassium, calcium and manganese.

1/2 cup grated zucchini

1/2 cup grated carrot

OPTIONAL- 1 heaped tbs protein powder (vanilla or flavorless)

1/2 tsp cinnamon

Pinch cloves

Pinch nutmeg

1/2 tsp ground ginger

1 cup coconut milk (or milk of your choice)

1/2 cup chopped nuts & seeds (whatever you like)

1 heaped tbs ground flax or chia

Dash stevia (1 tbs honey or maple syrup as an alternative)

Yoghurt to serve (optional)

Add the zucchini, carrot, spices & milk to a small saucepan & bring to the boil, reduce to simmer & add all remaining ingredients. Cook for a few more minutes until all heated through and it has started to thicken. Pour into a bowl & eat cold or warm. Top with some coconut yoghurt, strawberries, poached pears or grilled figs would be delicious too! More recipes like this one at MyFoodReligion