So it’s no secret that I’m not a morning person at all and I honestly think if it wasn’t for breakfast (and of course work!) I’d possibly never rise before midday. This is possibly why I am such a major brunch fan I mean breakfast foods acceptable as a post midday meal with a bloody mary… talk about awesome, but I digress! Back to the point and that is that although my alarm clock usually goes off between 5:30am and 6:30am most week days I am far from highly functioning and if I was not prepared food would be a serious struggle. I usually jump into the car with a coffee or herbal tea, a green juice or sometimes a smoothie and a small breakfast snack to fuel my trip down to the gym in Laois. Snacks vary from avocado toast, spinach and boiled eggs and pretty much anything that is easy to eat on the go. This bake can be sliced up into delicious bite sized pieces making an awesome breakfast snack, a great midday break or a pretty healthy dessert for the whole family. It takes about 20 minutes to prepare and an hour to cook.
It’s really tasty and I’m definitely going to play about with the fruits and spices in this to make a few different varieties. Next on my list is mango & turmeric! My original source for this recipe is www.popsugar.com and I have tweaked it slightly to remove 1/4 cup of maple syrup which I felt was unnecessary and also swapped the soy milk for coconut milk instead.
As regular fans may know I love to snapchat (find me Coach Suzi @CornerShopGym) my kitchen adventures so check out my step by step snaps and the ingredients and method below.
2 Cups Quinoa (i used one plain and 1 tricolore)
1 & 1/2 Tsp Cinnamon
1/2 tsp Nutmeg
1/4 cup raisins
2 Small Apples or 1 Bramley Cooking apple
2 Large Eggs
2 Cups of milk, coconut milk, almond etc.
1/3 cups almonds chopped
1. Preheat oven to 170.
2. Grease a baking tray/pyrex dish (apx 7 x 11inches) with coconut oil or butter.
3. Mix the quinoa and spices and dump them into the greased dish, spreading evenly.
4. Add raisins, spreading evenly across base.
5. Dice the apples (I didn’t bother peeling them) and then lay across the mixture.
6. Whisk the eggs in a jug and then add 2 cups of milk and stir thoroughly to mix.
7. Pour this mixture over the top of the quinoa and fruit mix and stir slightly to submerge the fruit.
8. Sprinkle almonds on top and bake for apx 45 – 60 minutes until it has set.
9. When ready allow to cool before slicing and storing in an airtight container in the fridge.
10. These can be eaten cold on the go or served warm (reheat in microwave) with some greek yoghurt spiked with cinnamon.