Postpartum Recipe | Carrot and Blueberry Breakfast Cake


 N O U R I S H • Nourishing Postpartum Recovery with Carrot and Blueberry Breakfast Cake ✨
This breakfast cake is a powerhouse of nutrients crucial for postpartum recovery. Carrots boost immunity and blueberries fight inflammation. Chia seeds, walnuts, and oats promote brain health, digestion, and sustained energy levels.
Nourish your body and soul with every wholesome bite of this Carrot and Blueberry Breakfast Cake, supporting your postpartum journey with love and nourishment. 🌿🥕🫐

Ingredients

  • Coconut oil, for greasing
  • 400 ml (14 fl oz) tin coconut milk
  • 2 tablespoons chia seeds
  • 1 teaspoon apple cider vinegar
  • 230 g (2 cups) grated carrot (about 3 medium carrots)
  • 110 g (1/3 cup) maple syrup
  • 70 ml (1/3 cup) olive oil or melted coconut oil
  • 200 g (2 cups) quick-cook oats
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • ¼ teaspoon ground nutmeg
  • 1 teaspoon bicarbonate of soda (baking soda)
  • 1 teaspoon baking powder
  • pinch of sea salt
  • generous handful of walnuts (about 50 g)
  • 115 g (¾ cup) fresh or frozen blueberries

 Optional additions: 

  • ⅓ cup/ 40g goji berries - excellent for postpartum recovery
  • 2 tablespoons hemp seeds
  • 2 tablespoons ground flax/linseed
  • 2 tablespoons coconut sugar to sprinkle on top

 

To serve:

  • coconut yoghurt
  • lemon zest

    Instructions

    1. Preheat oven to 160°C

    2. Combine the coconut milk, chia seeds and apple cider vinegar in a bowl and allow it to curdle while you peel and grate the carrots.

    3. Add the maple syrup, oil and grated carrot to the wet mixture, stir until well combined and then add the dry ingredients and stir again. Fold in the blueberries then pour the mixture into a greased cake tin, enamel pan or glass dish. Place in the hot oven for 30-40 minutes, until golden on top and crisp around the edges.

    4. Remove from oven and allow to sit for 10 minutes. Serve warm, topped with coconut yoghurt and lemon zest, or in a bowl with milk of choice. Heaven. Store in the fridge for up to 4 days or freeze for up to 3 months.

    Source:  mamagoodness.com.au

     

    See Instagram post here


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