I have never really baked with quinoa flakes before, mainly because I struggle to get hold of them around here. But a few a weeks ago when I visited Wholefoods on Kensington High Street in London for the very first time (much, much excitement) I picked up a bag.
So on Sunday morning when I was debating breakfast, I figured a little experimentation with my new purchase was in order! As it turned out, this little experiment became a rather yummy breakfast experience. This single serve breakfast bake will see you right through to lunch…and it’s so pretty too, the perfect start to your day. This could easily be served as dessert as well, maybe add a little more sweetness if serving as dessert as I was going for more of a ‘breakfast level’ sweetness with this bake and let the banana provide all the sweetness, other than a light drizzle of brown rice syrup on the top. You can use any summer berries you wish, I happened to have a few stranwberries to hand at the time. You could mix berries through the batter, but I would be careful not to make the batter too wet.
I mixed in a few oats with my quinoa flakes, but feel free to use all quinoa if you like (it may work with all oats as well but I haven’t tested this yet). The quinoa provides a lovely light texture in an otherwise moist and dense and bananary bread. Be sure to use a dish that allows the batter to be no more than 15mm thick as you may find it does not cook all the way through if much thicker.
I used a mini fluted ceramic pie dish (a recent new purchase that I was desperate to use for something!) and the bake was quite difficult to remove neatly. You can either it eat straight from the dish or make sure you use a greased/lined tin with a removable base which should make things much easier.
Recipe: Quinoa flake breakfast bake
- 1 large ripe banana- very well mashed
- Agave to taste if necessary (I didn’t use any extra)
- ½ cup quinoa flakes
- ¼ cup oats- GF if needed (or more quinoa flakes)
- ½ tsp baking powder
- ½ tsp vanilla extract
- ½ tsp cinnamon (optional)
- ¼ cup chopped nuts of choice
- Soy yoghurt to mix (I used approx. 3 tbs)
- Handful of berries to decorate
- Brown rice syrup/agave/maple syrup to drizzle
Mix all ingredients (other than berries and drizzle) together in a small bowl adding the soy yoghurt last to achieve a thick smooth consistency. Spoon the mixture into a greased/lined mini pie dish and decorate the top with the berries. Make sure the mixture is no more than roughly 1.5cm thick as it may not cook through properly.
Bake in a preheated oven at 180 for approx. 15 minutes until the top is lightly golden.
Whilst still warm drizzle with a little syrup and serve immediately.