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Low FODMAP Coconut Carrot Cake Rice Porridge Recipe

Servings - 1

Ingredients:

  • ½ cup brown rice flakes (soaked overnight) 
  • 1 cup no-sugar vanilla non-dairy milk 
  • ¼ cup of shredded carrots 
  • 1 Tbsp. Coconut butter or 2 tbsp. shredded coconut 
  • Pinch of Stevia or 1 tsp. maple syrup to suit taste 
  • 1 pack of Casa De Sante Plain Granola

Preparation:

  1. The night before, place the brown rice flakes in a bowl and pour ½ cup of non-dairy vanilla milk over them. Cover and leave the bowl in the refrigerator overnight to soften the rice flakes soften also allowing it to cook quickly in the morning. 
  2. Coconut butter will result in a creamier texture, but if using shredded coconut place in a blender until it becomes a paste. 
  3. In the morning, in a saucepan put the rice flakes, coconut butter, maple syrup/stevia, carrots and the remaining almond milk. 
  4. Cook for a few minutes over very low heat until the porridge is thick and creamy. 
  5. Top with Casa De Sante Plain Granola.

 

550 Calories Vegan,

Gluten Free, Soy-free (if not using soymilk)

 

If you’re looking for quick Low FODMAP breakfasts, try one of the ready-made bowls from our store page!


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