A dish specially dedicated to B., who passionately loves quinoa. (not). Much for his despair, quinoa invaded the summer salad world and then slowly start to creep up into brunch domains and now makes an appearance in pudding-land. Actually, this is a sort of upside down deconstructed crumble (minus butter) also ideal for a brunch menu… It is very tasty, filling and it can even be considered * gasp * super healthy.
Apple Cinnamon Quinoa Bake (adapted from a recipe found in fitsugar.com)
- 1 cup uncooked quinoa
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/8 teaspoon ground cloves
- 2 apples, peeled, diced
- 1/4 cup (app 50g)raisins
- 2 eggs
- 2 cups (500mL) milk with the seeds of 1 vanilla pod
- 1/4 (50mL) cup maple syrup
- 1/3 (app 75g) cup almonds, chopped
Preheat the oven to 200oC. Lightly grease a baking dish.
In a small bowl, mix the uncooked quinoa with the spices. Pour into the greased dish. Sprinkle the apple and raisins on top of the quinoa.
In that same small bowl, beat the eggs. Whisk in the milk and maple syrup. Pour the egg-and-milk mixture over the top of the fruit and quinoa. Lightly stir to partially submerge the fruit. Sprinkle the chopped almonds on top.
Bake for 1 hour or until the casserole is mostly set with only a small amount of liquid left.
Allow to cool, and then cover and refrigerate.
Allow me a brief interruption of the regular programming of this blog, for a super * gasp * healthy creation made with not one, but two * gasp * super foods and barely any fat or sugar * gaps *. It also tastes good. Actually, very good indeed., This is what I have for breakfast as of late. I just cook a batch, keep them in the fridge wrapped on tin foil and grab one to eat on the go; it keeps me running for the whole morning (plus a few double expressos). I know that eating quinoa might be controversial, but…. truth to be said, I like its flavour and texture. And, it is good for you.
- 1 cup of cooked quinoa (about 100g)
- 3/4 cup all-purpose flour (about 70g)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 eggs
- 1 tablespoon unsalted butter, melted, plus more for skillet
- 1/4 cup low-fat milk (about 60 mL)
- 2 tablespoons maple syrup, plus more for serving
- Blueberries and maple sirup to serve (or any fresh fruit or quark)
In a medium bowl, whisk together the quinoa, flour, baking powder and salt. In another medium bowl, whisk together the 2 eggs, butter, milk, and syrup until smooth. Add the egg mixture to the flour mixture and whisk to combine.
Lightly coat a large non stick frying pan with butter and heat over medium-high. Drop the batter by heaping tablespoonfuls into skillet. Cook until bubbles appear on top, approximately 2 minutes.
Flip cakes and cook until golden brown on the underside, about 2 minutes. Wipe the frying pan with a paper towel and repeat with more melted butter and remaining batter (reduce the heat to medium if it starts to brown).
Serve with maple syrup and fresh fruit or preserves if desired.