Friday, 17 October 2014

Quinoa and Chi Seed Bake

Great Hot Breakfast

  • 2 cups of well rinsed Quinoa
  • 3 tablespoons of Chi Seeds
  • 1/2 cup coconut cream (click here for instructions on making coconut cream)
  • 4 cups Almond or Coconut milk
  • 1/2 cup pure Maple Syrup
  • 1 teaspoon pure vanilla
  • 3/4 cup gluten free Oatmeal
  • 4 apples coarsely chopped
  • pinch of sea salt
  • 3 Tablespoons of your favourite Apple pie spices
  1. Mix dry ingredients in a bowl
  2. Mix your coconut cream, milk, maple syrup, vanilla, apples, raisins and salt
  3. Add your dry ingredient to the wet and pour into a 9 x 12 inch baking dish
  4. Bake at 375 F° for 50 minutes and stir smoothing the top of the batter once all the liquid is mixed back in
  5. Return to the oven and bake for a further 10 minutes.
Serve with ice cream as a dessert or with warm milk as a breakfast treat.  In the fall and winter months this is a Sunday evening favourite.

Grandma Snyder
©2013-2014 twosnydergirls

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