This week we're sharing one of our latest recipes that we demonstrated with the members on our Community Call on Saturday. It's a delicious, creamy baked dish that works well as a breakfast or a dessert.
Join us to hear more.
We wanted to share this video, not just because it's a great tasting recipe, but because I explain some of the ways I simplify the recipes I adapt from other sources.
In this recipe, that originally called for flax eggs, plant milk and date paste, rather than making each of these separately, I put all the ingredients needed for the right amount of each in the blender at the same time. In this way I get the flax egg, plant milk and date paste, all ready to go into the recipe, in just 60 seconds. And only clean the blender once.
We also mentioned our vegan Parmesan Cheese on the video that we were using with our lunch. Here's the recipe for that.
To your Amazing Health,
Connie and Bill
Quinoa & Fruit Bake
- ¾ cup cashews
- 8 dates
- 2 tablespoons whole flax seed
- ½ teaspoon vanilla powder
- ½ teaspoon cinnamon
- ½ -1 cup fruit (see suggestions below)
- 2¾ cups filtered water
- 2/3 cup quinoa
- zest of 1 lemon
- 1/3 cup dried cranberries
- ½ -1 cup fresh or frozen fruit, diced
- 1/3 cup chopped almonds for topping
- ½ -1 cup fruit sliced for topping
Add cashews, dates, flax vanilla, cinnamon and ½ -1 cup of fruit to blender. Blend on high until smooth.
Add quinoa to a saucepan and pour ingredients in from blender. Simmer for 10 minutes, stirring regularly to avoid sticking to bottom. Let sit 5 minutes.
Fold in the lemon zest, dried cranberries, and diced fruit and pour into an 8” x 8” baking dish.
Top with chopped almonds and sliced fruit
Bake for 50 minutes at 350º.
Allow to cool for 5 minutes before serving.
Fruit suggestions:
- blueberries
- strawberries
- raspberries
- peaches
- apricots
- cranberries
- cherries, halved
- mango
- banana
- chocolate