Ingredients
- 50 gram Oatmeal possibly gluten-free
- 40 gram Carrots coarsely grated
- 30 gram Protein Powder 1 scoop - I use Salted Caramel Whey from Bodylab
- Cinnamon quantity to taste
- 4.8 gram Baking Soda
- Water from the tap
Instructions
- Mix all ingredients - except for water - in a bowl that can go in the microwave. I use a plastic bowl about 12 centimeters in diameter. I use salted caramel flavored protein powder, so I don't need to add any salt or sweetener.
- Add water while stirring. I always turn on the faucet and let it run with a thin stream, so I can just hold the bowl underneath while stirring vigorously. The consistency should be slightly runny but still "porridge-like".
- Let it sit and soak for a few minutes. This softens the oats a bit.
- Stir vigorously, and add more water if necessary - it usually thickens after sitting for a bit.
- Put the bowl in the microwave and cook for 4 - 5 minutes at about 750 Watts. I usually check it after almost 4 minutes and take it out when I see that the porridge/dough is just about to separate from the bottom of the bowl.
- Take the bowl out and let it finish soaking, possibly under a lid.
- Carefully turn the cake out of the bowl. I press on the plastic bowl a bit and tap it on the bottom and so on.
- Let the cake cool on a rack.
Notes
The most delicious addition is actually adding some chopped almonds and raisins to the porridge before it goes in the microwave. I also often make a "frosting" of aquafaba with sweetener and put it on top.