Serves: 1 person for breakfast

Preparation Time: 25 minutes

Here's a new spin on a carrot cake for breakfast, hence the name Cakefast... It's a little like a bircher muesli breakfast and carrot cake fusion. Hope you enjoy!

You’ll need:

• 1/3 cup oats (40g)
• 2 tbsp roasted almond flour(16g)
• 3/4 cup almond milk (180g)
• 1/3 cup grated organic carrots (40g)
• 1 tbsp maple syrup (20g)
• 1 tsp cinnamon (2g)
• 1 pinch of salt

• 1 tbsp coconut yogurt
• 1 tbsp pecan broken in to pieces
• 1 tsp maple syrup
• 1 pinch of cinnamon

Instructions:

1. In a pan roast few almonds
2. When roasted chop/blend the almonds to make the almond flour
3. Add almond flour into the bowl with the oats and salt and mix well
4. Now add the sweetener and the milk
5. Mix well together in a bowl
6. Cover the bowl and let rest in the fridge overnight (8 hours)
7. In the morning remove from bowl, slice and add your preferred toppings (you can experiment here) serve and enjoy! 

Recipe Credit: Tiziano Broccardo Website
Click here for link to orignal recipe