Winter slowly seems to be on its way out: one day you are skidding and sliding in the snow, the next the promise of spring is in the air. At the same time mornings are still crisp and chilly.
On a weekday I just have a hot cup of coffee, wrap up warm and brace myself. But in the weekend I treat myself to a heartwarming breakfast. This fragrant bake comes together in minutes and bubbles away in the oven whilst you have a hot, leisurely shower.
Soft quinoa, berries bursting with juice and the gentle crunch of nuts. This dish tastes so luxurious and is ever so for you: Blueberries are the stars of antioxidant foods and quinoa is one of the most protein- and fiber rich ‘grains’ around.
(slightly altered from the recipe on the blog ‘Greatist‘)
170g (1 cup) quinoa (uncooked)
2 tsp cinnamon
1/2 tsp allspice (DE, NL: piment)
500ml (2 cups) rice milk (or regular semi-skim milk)
2 tbsp maple syrup
2 tsp stevia powder (alternatively add another 2 tbsp maple syrup)
150-250g frozen blueberries
1 apple (or pear)
10-20g and pumpkin seeds and whole, peeled hazelnuts (or other nuts, either whole or chopped)
Oil or butter for greasing oven dish
- Preheat oven to 175C (350F).
- Lightly grease an oven dish (about 20x20cm / 8×8 inch).
- In a bowl stir together uncooked quinoa with the cinnamon, allspice and stevia. Spread into the oven dish.
- Peel apple and cut into 1,5 cm cubes. Scatter on top of quinoa together with the berries and nuts.
- In the bowl, you used for the quinoa, beat the eggs. Then add milk and maple syrup.
- Pour liquid over the quinoa.
- Bake for about 1 hour. Start checking once in a while after about 40 minutes. You are looking for a slightly crunchy, golden base and top with a soft center.
- Serve warm.