Monday, September 22, 2014

Secret Recipe Club: Carrot Cake Crunch Bowl

Carrot Cake Crunch Bowl


How has a month flown by since the last SRC reveal day? Can we all agree to slow time down a little bit? I mean, it is practically winter already!

Anyways, as a reminder, each month, we are assigned a blog in our Secret Recipe Club group to visit "secretly" and to make a recipe from.  On reveal day, we all share the recipe that we have chosen.  It is always a lot of fun to look through the archives of the assigned blog and this month was no different. Nora's blog, Natural Noshing, is packed with amazing recipes and if you happen to be gluten-free, you are in luck because all of her recipes are gluten-free and also refined sugar free!  She focuses on real, whole food and minimally processed ingredients, and the results are quite fantastic. I've actually been following her blog for a long time now, since coming across it back in the early days of joining SRC.

You all are well aware of my smoothie addiction, so it may be no surprise that I chose a smoothie for the reveal day.  I've seen a few of these smoothie bowls before, and I'd always wanted to try one.  And I've also seen a few "carrot cake" smoothies and I'd always wanted to try one of those too.  Well, Nora's version sounded fantastic.  I don't know if I will go back to drinking my smoothies after trying this bowl version.  The crunchiness added by the toppings really takes this from good to amazing. So go ahead and eat your smoothie with a spoon next time!

Carrot Cake Crunch Bowl

From Natural Noshing

6-7 baby carrots, chopped (or 1-1/2 medium carrots, chopped)
1/2 cup plain coconut milk yogurt (can use cottage cheese, tofu or other yogurt for variations) - I omitted this
1/2 cup unsweetened almond milk  (or other non-dairy milk)
1/4 cup fresh or frozen pineapple
1/2 scoop vanilla protein powder, optional
splash of pure vanilla extract
1/4 teaspoon ground cinnamon (or more to taste)
1/8 teaspoon ground ginger
1 medjool date or drizzle of honey
4-5 ice cubes

For serving
2 tablespoons raw buckwheat groats (granola can be subbed)
1-2 tablespoons chopped pecans, walnuts or almonds (or a combo)
1-2 tablespoons unsweetened coconut flakes (or shredded coconut)

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