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    Home / Recipes / Course / Breakfast

    14 Jan 6, 2017 Breakfast  |   Jump to Recipe

    Carrot Cake Chia Pudding from The Breakfast Collection

    This was the first recipe I developed for The Breakfast Collection!

    This post may contain affiliate links.

    Carrot Cake Chia Pudding

    Like I mentioned in my previous recipe post, I released an eBook back in September 2016 filled with healthy breakfast recipes called The Breakfast Collection in partnership with The 30 Clean.  I’ve always loved chia pudding, so when I started brainstorming recipes for the book, I knew I had to include at least one chia pudding recipe. (ended up with two!)

    Chia seeds, when soaked in a liquid, form a pudding-like consistency similar to tapioca pudding.  These nutrient-dense seeds are a healthy source of fat and fiber, and infinitely customizable.  Here, I’m soaking the seeds in almond milk spiked with cinnamon, cardamom, ginger, nutmeg and vanilla.  Bits of Medjool date add a hint of sweetness while grated carrots and chopped walnuts provide flavor, color and texture.  The combination of carrots, walnuts and spices creates a moment of comfort like the first bite of carrot cake.  Now, there’s no added sugar here, so this doesn’t taste exactly like carrot cake.  But, it’s fun, delicious and you’ll start your day already having eaten a whole carrot!  Continue reading for the recipe.

    This Carrot Cake Chia Pudding is featured in the Adventurous section of The Breakfast Collection along with these tasty  morsels:

    Nut and Seed Bread

    A dense gluten-free bread with a wonderfully crunchy texture.  Pictured here with smoked salmon and an herb salad.

    Nut and Seed Bread

    Lemon Chia Pudding with Pistachios, Coconut and Strawberry

    A simple chia pudding topped with a confetti of chopped strawberry, pistachio and coconut.

    Lemon Chia Pudding

    Broccoli Flatbread

    Blended broccoli, almond meal and eggs are mixed together with seasonings to form a tasty flatbread perfect for an open-faced breakfast sandwich.

    Broccoli Flatbread

    Roasted Sweet Potatoes with Kimchi, Bacon and Avocado

    Kimchi, a spicy Korean fermented cabbage similar to sauerkraut, is a nutritional power house.  Here, the cabbage is paired with smokey bacon, sweet potatoes and rich avocado.

    Roasted Sweet Potatoes with Kimchi, Bacon and Avocado

    If you’re interested in purchasing The Breakfast Collection, check out this link here.   You don’t actually have to be a 30 Clean Challenger to purchase the book, but I went through a challenge last year, and I’ll have to say it was a great experience!  So definitely check it out if you are looking to adopt some healthier habits in 2017.

    Carrot Cake Chia Pudding

    Carrot Cake Chia Pudding

    by Brandon Matzek
    4.25 from 4 votes
    Print Recipe Pin Recipe
    Servings 1 serving

    Ingredients
      

    • 1 cup unsweetened almond milk
    • 1 Medjool date, pitted
    • 1/2 teaspoon ground cinnamon
    • 1/4 teaspoon ground cardamom
    • 1/4 teaspoon ground ginger
    • Pinch of grated nutmeg
    • Small pinch of sea salt
    • 1/4 teaspoon vanilla extract
    • 3 tablespoons chia seeds
    • 1/2 cup grated carrot, from 1 large peeled carrot
    • 1 tablespoon chopped walnuts

    Instructions
     

    • Add almond milk, dates, cinnamon, cardamom, ginger, nutmeg, salt and vanilla to a blender, and blend until smooth. Place chia seeds in a medium bowl, and pour over spiced almond milk, stirring to combine. Cover and chill in the fridge for at least 15 minutes (or up to 3 days). Stir 3 times during the first 15 minutes to break up any clumps of chia seeds.
    • To serve, stir in grated carrot and walnuts.
    Tried this recipe?Tag @brandiego on Instagram so I can check it out!

    BUY THE BREAKFAST COLLECTION HERE!!

    The Breakfast Collection eBook

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    Brandon and Federico
    Brandon

    I’m Brandon: food explorer, recipe curator, cocktail shaker, dessert lover. Kitchen Konfidence is how I document my time spent in my favorite space, the kitchen. Did you make a recipe? Tag @brandiego on Instagram so I can see the how it went!

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    Categories: Breakfast Tags: almond milk, cardamom, carrot, cinnamon, date, ground ginger, nutmeg, sea salt, vanilla, walnuts

    Reader Interactions

    Comments

    1. sippitysup says

      January 6, 2017 at 6:02 pm

      This is a totally new concept to me. It’s great to start the year with something new. GREG

      Reply
    2. Erin says

      January 8, 2017 at 6:26 pm

      5 stars
      I made this today sans carrots and Medjool (didn’t have on hand…) and instead used a few drops of stevia. So delicious!!! This is going to be a staple breakfast item for me 🙂

      Reply
    3. Brian @ A Thought For Food says

      January 11, 2017 at 12:38 pm

      Well, seeing that I love all things carrot cake, I think I’d be on board with this breakfast. Looks fabulous, Brandon!

      Reply
    4. Yaron says

      February 2, 2017 at 10:08 am

      I’m all into healthy breakfast, thanks for sharing these recipes

      Reply

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    Brandon and Federico

    I'm Brandon: food explorer, recipe curator, cocktail shaker, dessert lover. Kitchen Konfidence is how I document my time spent in my favorite space, the kitchen. Read More…


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