For me mornings are the best time of the day and breakfast is always my favourite meal. I love to kick start my day on a meal they will help to fuel me until lunch. Recently I found brown rice and almond protein online. They are great added to all sorts of delicious meals but they taste brilliant in porridge. For this recipe I decided to use quinoa as an alternative to oats. It was a yummy change and one I would recommend. I loved this breakfast and I hope you will too. Below is a video and recipe for you.
Have you tired quinoa and do you love it or loath it? Let me know in the comments below and please don’t forget to like and follow me.
Serves 2 – 4
Equipment
- Sharp knife
- Chopping board
- Blender
- Tablespoon
- Teaspoon
- Baking tin or loaf tin
- Grease proof paper
Ingredients
- Quinoa x 150g
- Ground flax seed or flax seed x 50g
- Chia seeds x 30 tbsp
- Pecans x 30g
- Brown rice protein powder x 60g or a protein of your choice
- Bananas x 2
- Dates x 4
- Baked apples x 4 tbsp
- Baking powder x 1 tsp
- Bicarbonate of soda x 1 tsp
- Ground sweet cinnamon x 1 tsp
- Ground cloves x 1 tsp
- Milk x 500mls or more (your choice)
Method
- Put the oats, brown rice protein powder or protein powder of your choice, pecans, chia seeds, flax seed, bananas, baking powder, bicarbonate of soda, milk of your choice, ground sweet cinnamon and ground cloves into the blender.
- Slice lengthways down the dates and remove the stones.
- Put two of the dates into the blender.
- Blend all these ingredients together.
- Cut the other two dates into small pieces.
- Measure the baking tin or loaf tin and cut the greaseproof paper according to the measurements.
- Scrunch the paper in your hands.
- Place the paper inside the tin and add a little bit of oil to the greaseproof paper on the base.
- Once all the ingredients are blended together pour into the baking tray.
- Add in the baked apples and date pieces.
- Mix these ingredients while the are in the tray.
- Once the apples and dates are mixed in shake the tray to spread the mixture evenly across the top.
- Store in the fridge overnight.
- The next day preheat the oven to 200°C or gas mark 6.
- Once the oven has preheated remove the mixture from the fridge and put it into the oven. Bake for about 25 – 30 minutes.
- When the porridge is gold brown on top remove from the oven.
- Put a skewer into the porridge if it comes out clean ish it’s done.
- If not put the porridge back into the oven for a further 3 – 5 minutes until it comes out clean ish.
- Take the baked porridge out of the tin.
- Put on the cooling rack and leave to cool until warm.
- Drizzle a teaspoon of honey over the baked porridge.
- Then serve and enjoy.
Toffee Apple Quinoa Protein Porridge was a yummy breakfast I really enjoyed. It was easy to prepare and cook. I used frozen baked apples that I had defrosted. That part was slightly time consuming but worth the efforts. This dish is not freezable with the brown rice protein. You can use almond protein or a protein of your choice. Then it would be freezable. I ate it over two mornings and it saved me a lot of time. However you decide to eat this breakfast, as always, please enjoy. Thank you xxx
Googies Kitchen Life 