Since quinoa has become the new hero when it comes to a wholesome grain with the benefits of fibre and protein, I had to share this amazing recipe that a friend of mine (Thanks Sharifa!) gave me as a toddler breakfast option! They are a hit both with my son and myself and my husband! Its a simple, easy to make recipe and I am certain everyone will enjoy them! They are a great to-go breakfast option for everyone!
Ingredients:
1 cup of pureed carrots
1 cup of rinsed and cooked quinoa
1/2 cup of brown sugar
2 tablespoons of pure maple syrup
1 cup of whole wheat flour
1/2 cup of all purpose flour
2 tsp of baking powder
1 tsp of baking soda
1/2 tsp of salt
1 tsp of cinnamon
1/4 to 1/2 tsp of ground all spice
2 tablespoons of wheat germ
3 eggs
1/4 cup of canola oil
1/3 cup of applesauce
1 tsp of vanilla
1. Steam carrots and puree in a food processor.
2. Rinse and then cook quinoa by following directions on the back of the package (I used 1/2 cup of uncooked quinoa and 3/4 cup of water).
3. Add quinoa through maple syrup to the food processor with the pureed carrots. Pulse until combined.
4. In another bowl whisk dry ingredients (flour through wheat germ)
5. In another bowl combine eggs through vanilla. Add wet ingredients (egg mixture) to carrot mixture. Pulse.
6. Gradually mix in the dry ingredients into moistened.
7. Let batter sit for about 20 minutes on the counter.
8. Add batter to greased muffin tins. Bake at 375 for about 10-12 minutes or until done.
Yields 12 muffins.
Yum Yum and Yum!
Happy breakfast and snacktime,
Dr. Shamira
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