Exploring Indian Cuisine with Sheil Shukla

nutritionfacts.org

Ainslie Matthew

1 cup (100 g) old-fashioned rolled oats

2 tablespoons ground flax seeds

1 tablespoon chia seeds

1½ teaspoons ground cinnamon

½ teaspoon ground ginger

½ teaspoon ground cardamom

Pinch of grated nutmeg

1½ cups (360 ml) unsweetened soy milk or other nondairy milk

2 ripe bananas, mashed (about ¾ cup/180 g)

2 carrots, grated (about ¾ cup/75 g)

5 Medjool dates, finely chopped (about ½ cup/75 g)

1 teaspoon vanilla extract or vanilla bean paste

⅓ cup (40 g) chopped raw nuts, such as almonds, pistachios, or walnuts

Unsweetened soy milk, warmed

Pinch of ground cinnamon

Directions at nutritionfacts.org

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