BOOK: Carrot cake for breakfast? Yes you can, with Sarah Britton’s Multigrain Carrot Cake Porridge

At long last, Sarah Britton, called the “queen bee of the health blogs” by Bon Appétit, has released her debut cookbook, inspired by her wildly popular blog.

Every month, half a million readers – vegetarians, vegans, paleo followers, and gluten-free gourmets alike – flock to Britton’s site for her adaptable and accessible recipes.has more than one hundred of them, including fragrant courgette and coconut noodle soup, home-made ginger ale, comforting chocolate chilli and a decadent chai upside-down plum cake – and this fave, which amounts to a serving of carrot cake for breakfast.

Although it isn’t completely necessary, I highly recommend soaking the grains overnight to improve their digestibility. It also means that when you wake up, all you have to do is throw in your favorite additions and sit down to a healthy morning meal that tastes like a serious indulgence. The pecan crunch really makes this breakfast special, but it can be used to gussy up anything, from a modest bowl of oats to a fancy dessert!

To make things easier, use just water instead of carrot juice to soak the grains. You can also make a double or triple batch and keep it in the fridge for up to three days, stored in a tightly sealed container.1 ⁄ 2 teaspoon freshly squeezed lemon juicePinch of fine sea salt

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