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Spiced carrot porridge
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- 100 g crème fraîche
- 200 g Greek-style natural yoghurt
- ½ lemon, juice and finely grated zest, no white pith
- 60 g walnuts, plus extra for garnishing
- 280 g carrots, cut into pieces (4 cm)
- 160 g rolled oats
- 950 g full cream milk
- 40 g pure maple syrup, plus extra to serve
- 1 tsp vanilla bean paste
- 30 g raisins
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 pinch sea salt
- per 1 portion
- 1337.9 kJ / 318.5 kcal
- 10 g
- 29.2 g
- 17.5 g
- Saturated fat
- 6.9 g
- 4.3 g
- 100.7 mg
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