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Sunday, June 15, 2014

It's a Bar! No! I't s a Cake!

I'm going to start by saying that I'm not sure how to categorize this apple cinnamon quinoa breakfast bake.  It's kind of a coffee cake, and it's kind of a breakfast bar.  Either way, this recipe is packed full of good for you goodies.

I'm not usually all that progressive when it comes to ingredients that are a little outside of my comfort zone.  Sure, I make quinoa.  And I use soy milk.  But a cake made out of quinoa... and soy milk?  I'm not so sure.

Fortunately for me, Kate is home and she's all about eating healthy.  I think all this healthy eating has come about as a direct result of eating college dormitory food for the past year.  As hard as dining services try, it's just not the kind of food she was accustomed to at home.

So, I've been busy in the kitchen turning out recipes that Kate finds for me on Pinterest.  Kate believes that Pinterest is better than any cookbook.  I have to say, she's not entirely off base.  I've even started a Pinterest page.  Check mine out (You Little Tarte).

But I digress.  Give this breakfast cake/bake/bar a try.  And, if you're like Kate, and don't like raisins in things, do what I did and substitute in the same amount of low sugar Craisins.

Recipe:  Apple Cinnamon Quinoa Breakfast Bake
(Adapted from Katie at the Kitchen Door)


1 cup uncooked quinoa
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/8 teaspoon ground cloves
2 apples, peeled, diced
1/4 cup raisins (I used the same amount low sugar Craisins)
2 eggs
2 cups vanilla soy milk (can substitute regular milk)
1/4 cup maple syrup
1/3 cup almonds, chopped


Preheat the oven to 350°F. Lightly grease a 7-by-11-inch baking dish (an 8-by-8 works too).
In a small bowl, mix the uncooked quinoa with the spices. Pour into greased dish.
Sprinkle the apple and raisins on top of the quinoa.
In that same small bowl, beat the eggs. Whisk in the soy milk and maple syrup.
Pour the egg-and-milk mixture over the top of the fruit and quinoa. Lightly stir to partially submerge the fruit. Sprinkle the chopped almonds on top.
Bake for 1 hour or until the casserole is mostly set with only a small amount of liquid left.
Allow to cool, and then cover and refrigerate. In the morning, cut a square, microwave it on a plate, and enjoy alone or with a few dollops of Greek yogurt.

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