Red Velvet Cake “Oatmeal” with Vegan Almond-Coconut Icing
The perfect warm, cooked breakfast that's rich in iron, magnesium, potassium, calcium, and zinc.
Servings: 2
Cost: $8
Equipment
- Cheese grater
- Small saucepan
Ingredients
For the "oatmeal"
- ½ cup beet grated
- 1 cup cauliflower rice
- 1 cup full-fat canned coconut milk
- Pinch of Celtic or Himalayan salt
- 2 tablespoon ground flaxseed
- 2 tablespoon raw cacao powder
- 2 scoops of chocolate collagen or chocolate vegan protein powder
- 6–8 drops of liquid monk fruit
For the icing:
- ¼ cup of Kite Hill almond milk cream cheese
- 2 tablespoon CoYo coconut milk yogurt
- 1 ½ to 2 tablespoon powdered sugar or powdered monk fruit sweetener
Instructions
- Add grated beet, cauliflower rice, coconut milk, and a pinch of salt to a saucepan.
- Bring to a soft boil. Reduce to simmer, cover and let cook for about 5 minutes.
- Meanwhile, make icing. Add cream cheese, yogurt, and powdered sugar to a bowl. Use an electric hand mixer to whisk together icing ingredients until smooth and creamy.
- Add remaining “oatmeal” ingredients to the saucepan and stir. Cook until thickened to your liking.
- Divide the oatmeal between two bowls, and top each with a dollop of icing.
Notes
Since shedding the uterine lining is an energy-intensive process, give your digestive system a rest by eating warm, cooked, and easy-to-digest meals, such as porridge, soups and stews, etc. This red velvet cake oatmeal ticks off all the boxes—plus, it's rich in iron, magnesium, potassium, calcium, and zinc.
Store leftovers in the refrigerator for up to 4 days.