Has anybody ever asked you if they could try on your shoes before? Sound odd?
Yes. This happened to me (almost). Yes, it was a complete stranger.
I don’t know how to react when a question throws me off guard like that.
A woman and her teenaged daughter were watching me get my wedding dress fitted (small room, people stare), and she spotted my shoes. And she told me she wanted my shoes.
I laughed it off. I would too. I have excellent taste, may I say…
Anyways. Then…she asked what size they were. In a serious voice.
I told her my size. And she was genuinely disappointed that I have feet the size of a luxury yacht. The “whomp whomp” sound of her deflated hope was audible. And my utter confusion…and mortification…well let’s just say I’ve never been able to hide my genuine reactions to things.
What would I have done if we wore the same size?
Well, lets stop thinking scary thoughts and move on to something light and fun. Like carrot cake for breakfast. Mmmkay?
Carrot Cake Oatcakes can cure any blues and are sure to make any day a fabulous one. Well, at least until you get hungry for lunch. So, they’ll give you a fabulous morning. And that’s really a lot!
Carrot Cake Oatcakes
(makes 5 Oatcakes, one serving)
1/3 cup oat flour
1 Tbs. coconut flour
¼ tsp. xanthan gum (optional)
¼ tsp. baking soda
½ tsp. baking powder
2 tsp. granulated Stevia
1/3 cup shredded carrot
½ tsp. cinnamon
1/8 tsp. allspice
¼ cup plain Greek yogurt
2 egg whites
¼ cup + 1 Tbs. unsweetened almond milk
Cream Cheese Drizzle:
2 Tbs. plain cream cheese
1 ½ Tbs. unsweetened almond milk (or milk of choice)
1/8 tsp. vanilla extract
¼ tsp. cinnamon
Walnuts for sprinkling
~In a mixing bowl, combine the oat flour, coconut flour, xanthan gum, baking soda, baking powder and granulated Stevia. Stir well until completely mixed together. Then, add the carrot, spices, yogurt, egg whites, and almond milk. Stir until the batter comes together. Set aside.
~Start heating your skillet (sprayed with nonstick spray) to medium-heat while your batter rests.
~When your skillet is heated, spoon the batter (about ¼ cup per oatcake) onto the skillet. Cook the oatcakes approximately 3-4 minutes a side, flipping them when the bottoms are golden.
~When your oatcakes are cooked, stack them on your plate and drizzle them with Cream Cheese Drizzle and sprinkle them with walnuts.
~For the Cream Cheese Drizzle: Carefully stir together the cream cheese, milk, vanilla and cinnamon. If you want a thinner drizzle, add a splash more milk. Enjoy!