Banana Quinoa Breakfast Bakes

By á-29897

This recipe uses regular style ramekins (just a little over 1 cup). We eat them for breakfast with some peanut butter on top but they'd probably be too big for a snack (depending on your appetite). If you want, you can bake them in muffin tins - just keep an eye on the oven and probably bake them for around 15-20 minutes

Ingredients

• Choose one of the below flour options (total 3/4 cup):
• Gluten Free Versions:
• 1/3 cup + 1 tbsp buckwheat flour and 1/3 cup gluten free self raising flour
• 3/4 cup gluten free self raising flour
• Wheat Options:
• 3/4 cup whole wheat flour
• 3/4 cup plain flour
• Bake
• 2 tsp baking powder
• A pinch of salt and baking soda
• 1 cup cooked quinoa, cooled (about 1/4 cup dry quinoa)
• 1 cup mashed banana (about 2 medium bananas)
• 1/2 cup egg whites or 2 eggs or 1/2 cup applesauce for a vegan version
• 1/3 cup milk of your choice
• 2 tsp vanilla
• Optional: added spices/mix ins or 2 tbsp honey/maple syrup/sugar if you like things sweet.

Details

Adapted from cookingquinoa.net

Preparation

Step 1

1.If you haven’t already, cook your quinoa. Preheat your oven to 180°C/355°F and grease and/or line 3 individual ramekins/baking dishes or a small cake tin*. Combine your chosen flour(s), baking powder, salt, baking soda, quinoa and any other additions (if using).?In a separate bowl, combine your banana, egg whites, milk and vanilla. Mix together your wet and dry ingredients, stirring until just combined. Pour your mixture into your ramekins and place into the oven. Bake for 30-45 minutes** or until they are cooked all the way through and golden on top.