Carrot Cake Quinoa Porridge

pennybenjaminBreakfasts, Main Meals, NourishLeave a Comment


Since I’ve been following a low FODMAP/SIBO protocol, I’ve been experimenting so many different recipes. When it comes to breakfast, you can see my savoury and sweet pancake variations here. But today I’ve got a variation on a winter warmer for you! Carrot Cake Porridge!

Carrots are full of beta-carotene (help with night vision) and are naturally sweet meaning there’s no need to add another sweetener to the dish (important for SIBO protocol). The hemp or brown rice protein powder are the protein source of this dish – hemp protein is a greenish colour thus my photo doesn’t look as ‘orange’ as you’d expect for something using carrots! Quinoa is a pseudograin that provides complex carbohydrates and protein. The coconut butter and toppings (tahini, coconut cream, hemp seeds) balance out the dish with healthy fats!

This perfectly balanced porridge will keep you satisfied until lunch (and even beyond in some cases)!

Recipe Type: GF, DF, RSF, V, Paleo

Serves 1
Time 10 mins


  • 1 C grated carrot
  • 1 heaped T hemp protein powder (or sprouted rice protein powder)
  • 2 T quinoa flakes
  • 1/2 t ground cinnamon
  • sprinkle nutmeg
  • 3/4 C Macadamia Mylk (or milk of choice)
  • 1 t coconut butter

Topping suggestions

  • sprinkling of grated carrots
  • 1 t hemp seeds
  • a drizzle of tahini
  • a dollop of coconut cream or coconut yoghurt


  1. Place all porridge ingredients (not the topping ingredients) into a small pot over a low-medium heat and stir as it heats up. Allow to simmer, stirring every minute, for 5 mins before serving.
  2. Top with topping suggestions above or alternative toppings as desired by your lovely self!

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