‘I love sleep as it is a time machine to breakfast’
As Mr B and I have taken on new roles at our companies this year, we have a little less time in the mornings and evenings and so I have been trying to think up some new recipes for a grab and go breakfast and for easy 20 minute or less dinners.
Mr B loves Quinoa. He will eat it on its on made with stock, as part of a protein dense salad or as a sweet dessert, so when I found quinoa flour, I had to buy it and see what interesting goodies I could create. This was the first and has become a permanent breakfast in the Brunetti household. Its sweet from the banana and maple syrup, I use vegan dark chocolate chips which add a nice melty surprise and a little bitterness. It’s gluten free and protein dense and so works perfectly. Make it as bread to slice or muffins to grab.
Ingredients
- 5 cups of quinoa flour
- 1 tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. salt
- 3 medium bananas, mashed
- ¼ cup coconut oil, melted
- 1 large egg
- ½ cup almond milk
- 1/3 cup maple syrup
- 2 tsp. vanilla extract
- ½ cup chocolate chips
Method
- Preheat the oven to 350f
- Prepare a muffin tin with silicon or paper liners
- Combine the quinoa flour, baking powder, baking soda, salt and cinnamon in a bowl and combine
- In a separate bowl, combine the mashed bananas, coconut oil, maple syrup, egg, vanilla and almond milk, whisk to combine
- Add the dry ingredients to the wet slowly, mix as you go
- At the end fold in the chocolate chips
- Pour into the muffin cups and bake until golden brown and a toothpick comes out clean, c. 30 minutes
- Cool and serve
