I sat down at my grandmother's kitchen table and shredded carrots, peeled apples, crumbled homemade bread and waited as impatiently as a little seven year old girl could wait to finally see steamed spiced carrot-pudding emerge from grandma's oven. It was full of fruit, heavy with spice and fudge-like in texture. It was pure heaven. This breakfast cereal tastes like a cross between her pudding...and a rich carrot cake. It's not as sweet as carrot cake or as dense as grandma's pudding so add more sweetener if you prefer. I tend to under-sweeten and let people adjust to their tastes. Grandma used to drizzle her pudding with a warm tart lemon sauce. I just drizzled this with some coconut milk and topped it with toasted nuts. However you do it...this is going to be a family favorite. I know it will be.
Special thanks to my Chef Tess Thrive Life Foods for the products we're using in today's post. I've had a lot of folks now asking what we have on the menu for the breakfast/brunch meal. I plan two meals a day for emergency situations and long-term issues. So. This is the first breakfast recipe I'm sharing. It's shelf stable 8-10 years and makes a breakfast cereal that's a cross between a carrot cake and a rich pudding. It's a sin...yet it's healthy!
It's hard to imagine it looks like this in a jar right?
Chef Tess' 6 Grain Carrot Cake Breakfast Pudding (in a jar)
1/2 cup Freeze Dried Pineapple or Freeze Dried Apples
1 cup Dehydrated Carrot
1/2 cup instant non-fat dry milk
1/4 cup Powdered Butter
1/2 cup dehydrated honey or sugar
2T Instant Vanilla Pudding Mix
1/2 tsp salt
1 tsp Chef Tess Wise Woman of the East Spice Blend
2 cups 6 Grain Rolled Cereal
Place pineapple and carrots in a quart jar. Top with powdered milk, butter, honey, flavorings, pudding mix, salt and spice blend. Shake the dry ingredients down into the carrots and pineapple. Top with the 2 cups of 6-grain cereal. The jar will be full. Top with an oxygen absorber.
Bring 5 cups water to a rolling boil. Add contents of the jar to the water and stir. Lower heat to a simmer and cook 10-12 minutes. Turn off heat. Cover and sit 5 minutes (to be sure pineapple is hydrated). Serve warm. Drizzle with milk, honey or syrup if desired. Top with chopped pecans or any nuts as desired as well. Note: high-fat nuts are not included in the meal in a jar. This will give you an extended shelf life of 8-10 years.
There you go!
Always My Very Best,
Your Friend Chef Tess