If you love carrot cake, here’s one way to turn it into a breakfast dish. Or it could be something to surprise your mom with for Mother’s Day brunch.
This recipe, by Purely Healthy Living blogger and nutritionist María Fernanda López, is also vegan and low carb.
It also uses Abbotsford-based Carbonaut bread, which is plant-based and low carb.
Carrot cake bread pudding skillet
6 pieces of low-carb Carbonaut bread
2 cups of shredded carrots
2/3 cup of granulated monk fruit
1/2 cup of unsweetened dairy-free yogurt
1 cup of nut milk
1/4 cup of cacao butter (or coconut oil)
1/4 cup of ground flaxseed
1 tsp of cinnamon
1/2 tsp of ginger
1 tsp of baking soda
1 tsp of apple cider vinegar
2 tbsp of shredded unsweetened coconut
1/4 cup of raw pecans
1 cup of chopped pineapple
Preheat the your oven at 350 F.
Mix and let the flaxseed soak with almond milk, about 10 minutes.
Cut the bread into half-inch squares and bake for 12 minutes.
Start melting the cacao butter in a water bath.
Incorporate the dairy-free yogurt and granulated monk fruit, cinnamon, ginger, apple cider vinegar, baking powder, and melted cacao butter to the flaxseed mix well.
Add the shredded carrots and mix again until everything is well incorporated.
Place the baked and toasted bread into an iron skillet with a fitted piece of waxed paper or well-greased skillet to prevent it from sticking.
Add the liquid over the bread and spread evenly with a spoon.
Top with pineapple, pecans, and shredded coconut.
Bake for 30 minutes.
Once the bites are baked and cooled (you can leave it on the refrigerator after it fully cools down before slicing it, it's easier).
Cut into 8 slices.
Per serving (214 kcal)
Fat: 15.1 g
Carbs: 12.7 g
Fiber: 7.2 g
Net Carbs: 5.5 g
Protein: 7.4 g