My vegan Carrot Almond Breakfast Pudding is sweetened with dates, and is healthy to boot. It has the intoxicating scent of cardamom, and it is a great way to begin any day.
I have for you today a delicious recipe to make the weekend sparkle: my Vegan Carrot Almond Breakfast Pudding with natural sweeteners. It's healthy and delicious, all at the same time.
The pudding is inspired by that great Indian vegan sweet, Carrot Halwa or Gajar Halwa, but it is nowhere near as rich. It tastes almost as decadent though--like having dessert for breakfast!
I came up with this recipe while trying to empty the refrigerator of veggies in preparation for the new week. I had long been thinking of an Indian-inspired pudding for breakfast, and the carrots were a great way to add more healthfulness to the recipe.
Carrots are naturally sweet, so you really don't need any sugar here. The date puree I used was enough to add all the sweetness that was needed. You do need to cook the carrots down for some period of time, to make them lose their earthy flavor. But I have some tips for you on how to cut down on that time.
This recipe makes a small quantity. I had just three carrots on hand, and there was just enough pudding for the three of us. You don't need to eat a lot of this: it is quite filling, and a small serving will be more than enough to satisfy you.
Now for this delicious recipe for a vegan Carrot Almond Breakfast Pudding with natural sweeteners.
More Sweet Vegan Breakfast Recipes:
- Almond Flour Chia Breakfast Muffins
- Vegan Strawberry Scones
- Vegan Bananas Foster Bread Pudding
- Vegan Pumpkin Bread Pudding
Vegan Carrot Almond Breakfast Pudding
- 3 large carrots, grated using the largest holes on a box grater or in the food processor
- 2 ½ cups unsweetened vanilla almond milk
- ½ cup pitted Medjool dates
- ½ cup almond flour or ground almonds
- 1 tsp green cardamom powder
- ½ tsp pure vanilla extract
- 2 tsp coconut oil, divided
- A handful of raisins and cashews for garnish (optional)
- Heat 1 tsp of oil in a large non-stick wok or wide saucepan. Add the grated carrots and a very small pinch of salt. Stir well and then cover with a tight lid that can hold some water on the top. This helps the carrots steam without burning and it also helps them cook faster. Let the carrots cook 15 minutes, stirring a couple of times to ensure they are not sticking to the bottom.
- Blend the dates with 1 cup of almond milk and add to the carrots along with the almond flour. Add the cardamom and mix well. Cover again with a lid, again add some drops of water to the lid, and let the carrots cook for another 15 minutes, stirring a few times in between.
- By this time the carrots should have absorbed all the almond milk and become fairly dry. If there's any visible liquid, cook uncovered for a few minutes until it reduces. Add the remaining 1 tsp of oil and stir the carrots well to mix. Cook, stirring frequently, uncovered, for another 10 minutes. The carrots should have a much darker hue by this time and should be very tender and without the earthy flavor.
- Add the vanilla and the remaining 1 ½ cups of almond milk and cook until warmed through. If you like the pudding a little runnier, add more almond milk.
- If using the garnish, coat the bottom of a small skillet with cooking spray and cook the cashews and raisins, until the raisins plump up and the cashews are slightly golden. Sprinkle over the pudding before serving
Love this carrot almond breakfast pudding? Check out more healthy vegan breakfast recipes on Holy Cow!