Carrot Cake Crunch Bowl

Carrot Cake Crunch Bowl

I’ve been loving on my “crunch bowls” or “dessert soups” for snacks or breakfasts. It’s more satiating and longer-lasting than a bowl of cereal with all the texture and flavor that I crave.

Lately I’ve been in the mood for carrot cake and warm spices so when I was short on time and had an abundance of baby carrots, I knew just how to use up a few. Too lazy to pull out the juicer (and clean it), I opted for a speedy blender bowl with a carrot cake-inspired recipe!

Side note: I had good intentions when I bought a juicer but I have yet to use it since the first few times I’ve pulled it out. I have a weakness for kitchen gadgets but ones that require a bit of cleaning have been set to the side with my schedule these days…excuses, excuses 🙂 My speedy blender came to the rescue, again!

If you aren’t keen on slurping this “dessert soup” from a bowl, sip this from a glass in smoothie form 🙂

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Healthy

Carrot Cake Crunch Bowl

Author: Tastfinity Cuisine: American Courses: Quick Bites, snack Recipe Keys: Gluten-free Quick and Easy

Ingredients

Scale

1/2x 1x 2x 3x

• 6 -7 baby carrots, chopped
• ¹⁄₂ cup plain coconut milk yogurt (can use cottage cheese, tofu or other yogurt for variations)
• ¹⁄₂ cup unsweetened coconut milk (or other non-dairy milk)
• ¹⁄₄ cup fresh or frozen pineapple (can omit
• ¹⁄₂ scoop vanilla protein powder, optional
• splash of pure vanilla extract
• ¹⁄₄ tsp ground cinnamon (or more to taste)
• ¹⁄₈ tsp ground ginger
• 1 medjool date or drizzle of honey or agave (do not use honey if vegan)
• 4 -5 ice cubes
• For serving
• 2 Tbsp raw buckwheat groats (granola can be subbed)
• 1 -2 Tbsp chopped pecans, walnuts or almonds (or a combo)
• 1 -2 Tbsp unsweetened coconut flakes (or shredded coconut)

Instructions

1. • In a blender, combine carrots through ice and blend until smooth, about 1 minute.
   •  Pour into a bowl, top with buckwheat groats, nuts and coconut flakes and enjoy!