Quinoa Breakfast Berry Bake

July 29, 2020

I’m developing some new recipes to share with you. Here’s one you can use for breakfast or a snack, for those of you who can’t eat oats. For those who can, just replace the quinoa with gluten free oats. This is a low sugar recipe; feel free to add more honey to your taste. This was perfect for me as a mid-afternoon or after dinner snack that packs a lot of fiber, protein and fat. You can have one of these after dinner to help your digestion or take them along with you for a post-workout “pick-me-up." 

 

Ingredients:

• 1 cup quinoa (sprouted is best)
• 1 cup blueberries
• 1/2 cup raspberries
• 2 tsp. cinnamon
• 1/2 tsp. cardamom
• 2 cups full fat coconut milk (Native Forest brand SIMPLE)
• 2 flax eggs (2 Tbsp. ground flaxseeds and 
• 6 Tbsp. water, allow them to rest 5 min. before using)
• 2 Tbsp. raw honey
• 1 tsp. vanilla extract
• 1/2 cup pecan pieces (optional)

Preparation:

1. Preheat oven to 375 F
2. Add all the ingredients to a bowl and mix thoroughly. Pour into a glass baking dish and bake for about 60 minutes or until firm.
3. Allow the dish to cool for 15 minutes and serve with non-dairy yogurt or nuts on top. You can also top with extra berries.

Enjoy, and please let me know what you think!

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