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This recipe was inspired by a carrot cake oatmeal posted by Sukkari Life, the sudden bloom of PSLs (yes, we get Pumpkin Spice Lattes here in Doha), and the wishful thinking October brings for lower temperatures (it was only 97F today).

And … it has a vegetable + a fruit, so it’s a healthy breakfast!

Gluten-free, low carb, paleo, Whole30 (with substitutions), vegetarian, vegan (with substations)

Spice Cake Faux-Meal

2 Tbsp. chia seeds
2 Tbsp. unsweetened coconut flakes
2 Tbsp. flaxseed meal
3 Tbsp. grated carrot
3 Tbsp. unsweetened apple sauce
1/2 tsp. ground coriander
1/2 tsp. ground nutmeg
1.5 tsp. ground cinnamon
1 tsp. ground ginger
2 tsp. butter (sub if vegan)
1 c. your favorite milk (I used hazelnut)
Pinch salt
Pecan halves
Pepitas
1 Tbsp. tahini
1 tsp. date molasses (sub if Keto or Whole30)

Sautée the carrot in the butter over medium heat until soft or just browning.

Add a generous pinch salt and stir.

Add the applesauce, chia, coconut, flaxseed meal and milk. Stir to combine.

Bring up to a bubble and add the spices. Stir.

When the mixture has been cooking a minute or two and has thickened, cut the heat. Let sit a minute or two.

Scoop into a bowl and top with the nuts, tahini and date molasses (if using).

Serves 1 for breakfast