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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 318.6
  • Total Fat: 15.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 38.0 mg
  • Total Carbs: 41.1 g
  • Dietary Fiber: 7.0 g
  • Protein: 12.1 g

View full nutritional breakdown of Cocoa-Almond Baked Breakfast Quinoa calories by ingredient
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Cocoa-Almond Baked Breakfast Quinoa

Submitted by: GIRANIMAL

Introduction

This is from Whole Foods Market: http://www.wholefoodsmarket.com/recipes/31
41.

So good! I like it for breakfast, a hearty snack and even dessert! Amp up the antioxidant power even more by adding a handful of crushed raw cacao beans -- tastes like chocolate chips!

This is from Whole Foods Market: http://www.wholefoodsmarket.com/recipes/31
41.

So good! I like it for breakfast, a hearty snack and even dessert! Amp up the antioxidant power even more by adding a handful of crushed raw cacao beans -- tastes like chocolate chips!


Number of Servings: 8

Ingredients

    1 cup quinoa
    1 1/2 cups unsweetened hempmilk, soymilk or almondmilk
    1 cup pitted dates (about 5 ounces)
    1/2 cup hulled hemp seeds
    1/2 cup unsweetened applesauce
    1/3 cup unsweetened cocoa powder
    1/4 teaspoon fine sea salt
    3/4 cup almond meal, divided

Directions

Rinse quinoa in a fine sieve until water runs clear, drain and transfer to a medium pot. Add 2 cups water and bring to a boil. Cover, reduce heat to medium-low and simmer until water is absorbed, 15 to 20 minutes. Set aside off the heat for 5 minutes; uncover and fluff with a fork.

Preheat oven to 350°F. Line the bottom of an 8-inch square baking pan with parchment paper; set aside. In a blender, purée hempmilk, dates, seeds, applesauce, cocoa and salt. Transfer to a large bowl; stir in quinoa and 1/2 cup almond meal. Transfer to prepared pan, scatter remaining 1/4 cup almond meal over the top and bake until firmly set, about 1 hour.

Set aside to let cool for 1 hour, and then carefully run a paring knife around the pan to loosen the edges. Turn out onto a flat surface, remove parchment paper, cut into squares and serve.

To freeze, wrap individual squares tightly and store in the freezer. Thaw in the refrigerator or microwave.

Serving Size: Serves 8.

Number of Servings: 8

Recipe submitted by SparkPeople user GIRANIMAL.





TAGS:  Vegetarian Meals |

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