pretty sure I could eat just about anything that has cinnamon in it. Or
caramel, or pumpkin, or apple. I LOVE all the new flavors that get
introduced to our baking when the cooler weather hits.
There is something so comforting about walking into a warmed kitchen that smells like fall baking.
So, when the weather cools, our oven gets turned on, baking supplies get pulled out and we start creating.
here, you can always guarantee that little feet will climb up on little
stools and small hands will grip wooden spoons and stir like crazy.
Little arm muscles grow a lot in the fall.
Those same little hands are known for picking out the best kinds of flowers that pop up along pretty forest trails.
Of course our second
favorite thing about fall is the way the outdoors change and put on the
prettiest show of color. It is like the tree tops just scream, “Look at me! Look at me!” before their yellows and reds fall slowly to the ground.
On sunny fall mornings we have been known to grab a quick breakfast and head out to the trails near our little estate.
is something so special about spending a few extra minutes building
memories with my children before they head to school for the day.
kids fill their pockets with pretty leaves and smooth stones and I fill
my memory with pictures of them giggling and laughing over the jumping
fish in the pond.
but with a little preparing, we have been able to experience even more
of our fall favorites by making our breakfast easy to make, easier to
grab and in turn, easier to get out the door.
one simple recipe I am now confident that my little babies have full
bellies of wholesome food to prep them for a long morning of learning
recipe takes the guess work out of breakfast planning so we can grab
breakfast, take a little detour on our morning walk to school, and spend
some quality time together before we go our separate ways.
- 2 large carrots, finely shredded
- ⅔ cup almond butter
- 2 eggs
- 2 tablespoons raw honey
- 35 grams (or 1 heaping scoop)Vanilla Whey Protein Powder (or 2 tablespoons coconut flour if you do not eat use protein powder)
- 1 tablespoon cinnamon
- ½ teaspoon baking powder
- pinch of salt
- ½ cup raisins
- 3 tablespoons of chopped almonds (optional)
- Preheat oven to 350 degrees.
- Place thinly shredded carrots into mixing bowl.
- Add wet ingredients: almond butter, honey, eggs and mix well.
- Then add protein powder, cinnamon, baking powder, salt and mix well.
- Fold in raisins and almonds.
- Grease an 8×8
glass baking dish with coconut oil, pour batter into the dish and place it
- Bake for 35 minutes or until the top of the cake has a nice
crust to it.
- Let cool before cutting
time I make this Breakfast Carrot Cake it disappears by noon! I know
your family will love it just as much as we do and so will your energy
Liz Marie Blog
Craftberry Bush Link up
French Country Cottage