Carrot cottage cheese rice flour pudding

I love breakfasts! My friend told me once [at the breakfast]: “Why should we “break” “fast”? In the morning we should have our meals slowly, mindfully, enjoying the taste, the smell, the morning, and each other”. And we did:) I’d add that it concerns any other time we take our meals. So, slow down and enjoy it thoroughly:)
p.s. Considering the fact that the word “breakfast” in different languages has different etymology, there are lots of other its interpretations. In case with my friend it was just the common language that we keep our communication through:)
Yield: 4 servings

Ingredients

500 g cottage cheese, drained
2 eggs
2 small carrots, finely grated
2 tablespoons sugar
2 tablespoons fresh lime/lemon juice
2 tablespoons rice flour
pinch of salt
pinch of cinnamon
handful of raisins
almond flakes

Method

Preheat the oven to 180°C. Lightly grease Ø 22 cm baking dish with oil.

In a heavy pan, sauté carrots, lemon juice, sugar, salt and cinnamon about 5-7 minutes over medium heat until tender. In a blender/food processor cup combine cottage cheese and eggs. Process until smooth. Add carrots to the cottage cheese. Mix well. Sift in rice flour. Stir in raisins. Pour the mixture into the baking dish. Sprinkle with almond flakes. Bake about 30 minutes until golden around the edges. Serve hot or cooled with granola, berries, fruit, yogurt or crème fraîche.

Bon Appétit!DSC03586_new

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