No one really knows where the carrot cake came from, but it’s got carrot in so it must be healthy right? This carrot cake baked porridge is so good and the cashew frosting on top adds the perfect amount of sweetness. If you don’t have time to make the cashew frosting then add some peanut butter and you are good to go.
The texture of baked porridge is significantly different to normal porridge you would cook on the hob or in the microwave. The texture is fluffy and much more cake like which we absolutely love as it makes you feel like you are eating cake for breakfast and who doesn’t want cake for breakfast?
Let us know if you decide to bake this porridge as we would love to know! If you take any photos then be sure to tag us in them on Twitter and Instagram, you can find us at @threebrits.
Makes 2 bowls of porridge
1tsp baking powder
1 carrot grated
½ tsp mixed spices
½ tsp ground ginger
½ tsp cinnamon
4 Walnuts chopped
30ml milk of your choice
3tbsp almond milk
1tbsp maple syrup/agave nectar
Soak the cashews in water for a minimum of 5 hours or over night
Preheat the oven to 180oc
Place the cashews, almond milk and maple syrup in a blender and blend until smooth
Pop the cashew frosting in the freezer for 30 minutes and chill
Grate the carrot into a mixing bowl (leaving a little for decoration)
Add the oats, chopped walnuts and spices and stir until combined
Pour in the water and milk and continue to mix (add more liquid if you feel it needs extra)
Place in the oven for 25-30 minutes until the oats are cooked and it is golden brown on top
from the oven and place a spoonful of cashew frosting on top of the porridge and sprinkle with the remaining carrot.
Anything made with chocolate and orange is bound to be a winner. We loved making these pancakes and enjoyed eating them even more. These would be the perfect treat to enjoy on Pancake Day. We will definitely be enjoying them before Annie takes on the challenge of giving up chocolate for lent!
Let us know if you give these a go and make sure you tag us on Instagram or Twitter if you make them, you can find us at @threebrits.
Makes 8 Pancakes
100g Oats Blended or oat flour or oatmeal flour
1 Scoop Unflavoured Protein
3 egg whites
1.5tsp Bicarbonate of soda
2tbsp raw cacao
zest of 1 orange
1tbsp coconut sugar
50ml Milk (add a bit at a time as you may need more or less)
1 bar melted dark chocolate
2tbsp maple syrup
1tsp orange essence
Place the dry ingredient in a bowl with the orange zest
Add the egg whites and mix. The slowly add the milk until a batter forms.
Heat your pan (medium/high heat) and melt some coconut oil.
Add a table spoon of mixture to your pan and flip once bubbles appear on the surface.
Melt the chocolate in a bowl over simmering water and then add the maple syrup and orange essence.
Stack the pancakes and drizzle over the chocolate sauce and decorate with the orange segments
We started our blog over a year ago in October 2015 but never really posted anything regularly. We were new to the blogging scene and didn’t really know what we were doing. We would write posts about fitness, travel and food as this is what we were and still are passionate about.
One evening we decided to have a blogging evening and decided we wanted to up our game. Firstly we knew we had to change the design of our blog as we were really unhappy with the way it looked. We did some research on how we could change the design on WordPress and finally found one we were happy with. We also knew we had to pay for a domain as we didn’t want http://www.threebrits.wordpress.com any longer, I mean no one was going to take us seriously with a URL like that. We had such a productive evening and it got us excited for the months ahead! We Planned so many blog posts that evening so we knew the direction we were heading.
Instagram has always been our favourite social media platform, we love taking photos and could scroll though our insta feed for hours at a time. When we first set up our blog In October 2015 we focused a lot of our time on Instagram and definitely neglected Twitter. Some people might find this odd, because now we have been blogging for a while we have realised that Instagram is the hardest place to get followers! Its all a learning curve though right!?
We didn’t really know what to use Twitter for, we connected our blog to twitter and tweeted the odd tweet but that was as a far as we went. One evening we came across something called a Twitter chat and decided to join in and it’s safe to say we have never looked back! Everyone we have spoken to on Twitter has been so supportive. The blogging community has some of the most positive, professional and humble people we have ever spoken to and they have encouraged us to make decisions we would never have made before hand.
Twitter chats are great, and we look forward to joining in on them in the evening (they are usually between 6-9pm GMT) and meeting new bloggers and finding blogs to follow. We really enjoy the Sunday chats, the perfect end to the weekend. A couple of weeks ago we held our first twitter chat, it was so much fun an we cannot wait to do another one.
Last December we decided to bite the bulett and share our blog with our family and friends on Facebook something we had never done before. We were embarrassed and scared to share our blog with people we knew and we don’t really know why. We love our blog we talk about it and work on it all the time so we don’t know why we were so scared to share it with people. When we did finally share it on Facebook we were so overwhelmed with the support we got especially from people we hadn’t seen or spoken to in years.
Some people would probably think we are mad for getting up at god knows what time on a Saturday morning for photoshoots in the freezing cold or spending our Friday evenings baking instead of going out and drinking.
We honestly don’t know what we would do without our blog, it is a hobby that we have fallen in love with and have so much planned for the future.
White chocolate and cranberry cookies are delicious; we have recently been baking lots of cakes but wanted to try something else that still had a Christmas twist. This recipe was originally Tanya Burr’s recipe but we have tweaked it a bit to make these white chocolate and cranberry cookies.
These cookies went down a treat when we took them into work for our colleagues to enjoy!
We would suggest eating these cookies warm even once they have cooled down, whack them in the microwave for 20 seconds and enjoy with a cup of tea or coffee.
As always let us know what you think, tweet us a photo or tag us in your Instagram’s. You can find us at @threebrits. Happy baking!
300g caster sugar
1 large egg
300g self- raining flour
A little dash of milk
2 large bars of white chocolate (we used milky bar)
100g dried cranberries
Pre heat your oven to 180oc
Cream together the butter and sugar until it is light and fluff
Add your egg to the mixture
Stir in the flour
Add a dash of milk
Break up your chocolate and cranberries and add it to the mixture
Line two trays with baking paper
Place 6 small balls of mixture on each of your trays but make sure you separate them as the mixture will spread when cooked.
Place the cookies in the oven for 12 minutes (they will look slightly raw when you take them out but they will continue to cook on the try whilst cooling)