Cocoa-Almond Baked Breakfast Quinoa | Special Diet Recipes | Whole Foods Market
Get a bright start to the day with this healthy breakfast treat. Nutrient-packed quinoa, hemp seeds and hemp milk add protein, fiber and essential fatty acids to your morning. Plus, each pillowy bite has a hint of sweet cocoa goodness. Find the recipe here www.wholefoodsmarket.com/recipe/cocoa-almond-baked-breakfast-quinoa.
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Serves 8
Ingredients:
1 cup quinoa
1 1/2 cup unsweetened hempmilk, soymilk or almondmilk
1 cup pitted dates (about 5 ounces)
1/2 cup hulled hemp seeds
1/2 cup unsweetened applesauce
1/3 cup unsweetened cocoa powder
1/4 teaspoon fine sea salt
3/4 cup almond meal, divided
Method:
Rinse quinoa in a fine sieve until water runs clear, drain and transfer to a medium pot. Add 2 cups water and bring to a boil. Cover, reduce heat to medium-low and simmer until water is absorbed, 15 to 20 minutes. Set aside off the heat for 5 minutes; uncover and fluff with a fork.
Preheat oven to 350°F. Line the bottom of an 8-inch square baking pan with parchment paper; set aside. In a blender, purée hempmilk, dates, seeds, applesauce, cocoa and salt. Transfer to a large bowl; stir in quinoa and 1/2 cup almond meal. Transfer to prepared pan, scatter remaining 1/4 cup almond meal over the top and bake until firmly set, about 1 hour.
Set aside to let cool for 1 hour, and then carefully run a paring knife around the pan to loosen the edges. Turn out onto a flat surface, remove parchment paper, cut into squares and serve.
To freeze, wrap individual squares tightly and store in the freezer. Thaw in the refrigerator or microwave.
Nutritional Info:
Per Serving: 270 calories (90 from fat), 11g total fat, 1g saturated fat, 100mg sodium, 37g carbohydrates, (6 g dietary fiber, 17g sugar), 10g protein
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