Paleo Carrot Cake Porridge

As the mornings get cooler and the leaves begin to fall, it’s the perfect time to embrace warming, comforting breakfasts that nourish from the inside out.

Ingredients:

1 Butternut Squash (peeled)
1 Apple (cored)
2 Carrot (small, peeled)
150 mls Water
1 tin Canned Coconut Milk (200g)
11/2 tsps Honey
1 tsp Cinnamon
1/2 tsp Vanilla Extract
1/4 tsp Ground Ginger

Directions:

01 Coarsely grate the butternut squash, carrot and apple.
02 Transfer the shredded vegetables to a pot with the water and coconut milk over medium heat. Bring to a gentle boil and cook for 10 minutes or until the squash is tender. Add a little water if it starts to dry out.
03 Add in the honey, cinnamon, vanilla and ginger and stir to combine. Continue to cook for 3 to 5 minutes more or until the porridge becomes thick and creamy. Enjoy!

LEFTOVERS
Refrigerate in an airtight container for up to four days.

MORE FLAVOUR
Add nutmeg, clove or a pinch of salt.

ADDITIONAL TOPPINGS
Top with additional cinnamon, chopped walnuts or chopped pecans