Breakfast cake

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  • 2 large organic carrots, cut into quarters
  • 2/3 cup rolled oats
  • ½ cup pecans
  • 2 tbs raisins
  • 3 tbs (heaped) low-carb vanilla protein powder
  • Pinch of cinnamon
  • 100g ricotta cheese


Breakfast cake

makes 2

Place the carrots, oats, pecans, raisins, 2 heaped tbs of protein powder and the cinnamon in a food processor and pulse on high until everything is finely and evenly chopped. Spoon the mixture into 2 bowls and set aside.

In a separate bowl, combine the ricotta and remaining protein powder, then dollop on top of the
carrot mixture and serve.

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