I’ve been munching down on these little bundles of seed-powered goodness for the last week with sweet enthusiasm. They cross all the essential breakfast boxes – they’re low-sugar, high-protein and full of fibre, PLUS they’re packing some awesome B vitamins, iron and calcium. Tick tick tick. Try having one slightly warm, with a spread of almond butter and I promise you’ll want to give me a big hug afterwards.
I came across the recipe over at My Wholefood Romance, and decided to make my own version with some variations. Instead of the loaf tin I spooned the mixture into a cupcake tray in a bid to enforce some kind of portion control. Deliciously fresh baked goods seems to have this strange power over me, they turn me into an unstoppable butter-knife-wielding, I’ll-just-have-one-more-tiny-slice type of gal. God forbid they day anyone every buys me a bread maker!
- 2 cups cooked quinoa
- 1 cup almond milk
- 1 cup any mixed seeds combination (I used pepitas, linseeds and sunflower)
- 1/2 cup pitted & chopped medjool dates (you can use any organic dried fruit here)
- 1 cup wholemeal spelt flour
- 1 grated apple with the skin on
- 1/2 cup dried coconut (shredded, flakes, whatever you prefer)
- 1/2 cup walnuts or almonds, roughly chopped
- 1 tsp cinnamon
- A sprinkle of nutmeg
- 1 egg
- 2 tsp baking powder
How to go about it
1. Soak all seeds and dried fruit in the almond milk for at least 2 hours, longer if you have time.
2. Stir in the cooked quinoa and flour until combined. Add in all other ingredients and mix well.
3. Spoon mixture into your cupcake tray and cook at 180 degrees Celsius for about 25-30 minutes. Test with wooden skewer to ensure each muffin is cooked all the way through.
Cooking quinoa: Add 1 cup of quinoa and 2 cups of water to saucepan. Bring to the boil then reduce heat and simmer covered for around 10 minutes, or until you can see the little white curly tails become visible. The quinoa should soak up all the liquid and become light and fluffy.