Banana Bread Quinoa Flake Bake

June 27, 2011 at 5:15 pm 28 comments

Are you tired of the same old breakfast? Maybe you are sick of oatmeal or scrambled eggs or just looking to branch out a little. Either way, I may have a quick and easy solution for you! This simple high-protein and high-fiber breakfast bake can be whipped up and served within five minutes using the microwave or you can bake in the oven for a different method!

I’ve been eyeing the quinoa bakes from the fabulous Leanne Vogel over at Healthful Pursuit for the past several weeks and I’ve made two already (banana bread and apple walnut)! If you aren’t familiar with Leanne, go check out her site and her quinoa bakes- she has wonderful gluten free and dairy free recipes I know you will love! The flavor combinations for these bakes are endless so if bananas don’t make you happy then feel free to change up the ingredients. This recipe is a riff on banana bread using hearty quinoa flakes and coconut. If you aren’t much of a quinoa fan, feel free to use gluten free oats instead of the quinoa but reduce the cooking time* (see notes below).

You could make this for breakfast if you are in a slump or a nutritious snack if you need an energy boost!

Banana Bread Quinoa Flake Bake (adapted from Leanne’s Mango Tropics Bake)

Ingredients

1/2 cup quinoa flakes (I used Ancient Harvest brand) – you could sub oats but cooking time will be less*
1/2 ripe banana, mashed (if you don’t like banana, use another pureed or mashed fruit equal to 1/2 cup)
3 Tbsp unsweetened coconut milk (other milk could be subbed or use applesauce or yogurt)
1 tbsp shredded unsweetened coconut, optional
1/2 tsp gluten free vanilla extract
1/2 tsp ground cinnamon
2 tsp chia seeds
1 Tbsp coconut sugar, maple syrup or honey, optional for a sweeter variation

Coconut oil for greasing baking dish (butter or ghee would work here)

Topping Ideas (I used coconut butter and pecans)

Coconut butter (my homemade version is chunky and doesn’t melt as well as the Artisana brand but it’s still yummy!)
Chopped and lightly toasted pecans (or raw)
Other ideas: Raisins, cranberries, shredded coconut, nut butter, sliced bananas, other chopped nuts, chocolate or carob chips, maple syrup or honey

Directions
(Oven and Microwave Cooking Methods Included)

1. In a small bowl, add in all ingredients and stir until well combined.
2. Grease a 16 oz microwave safe ramekin or bowl with coconut oil then add quinoa mixture to prepared dish. Press mixture in the ramekin and use fingers, fork or spoon to smooth out create an even surface.

If baking in the oven
Preheat oven to 350F, then place dish in oven and bake for 22-27 minutes, or until toothpick inserted comes out clean. Let cool slightly and then invert onto serving dish, garnish with toppings and enjoy!

If using quick microwave method
Place dish in the microwave and cook for 3 to 4 minutes (microwaves vary). The “bake” will slightly rise and will be more firm to touch and mixture will pull away from the sides of the baking dish. Be careful not to over cook or you will have a hard hockey puck that you will have to give to your dog. Let cool for one minute and then invert onto serving dish, garnish with toppings and enjoy!

*If substituting oats for the quinoa flakes, bake in oven for 20 minutes or until toothpick inserted is clean OR cook in the microwave for about 2 minutes (be careful not to overcook, different microwaves will vary!).

Entry filed under: Breakfast, Gluten Free, Refined Sugar Free, Sides and Snacks, Vegan. Tags: , , , , , , , .

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