Tag Archives: flaxseed

Quinoa Porridge

Breakfast, Gluten-Free, Recipes, Vegan, , , , , , , ,

This light and fluffy porridge is delicious and takes only 5 minutes to make! The quinoa flakes are much quicker to cook that ordinary quinoa and can be purchased from most health food stores. Chia seeds and flaxseed give you a boost of omega-3. Quinoa is a good source of protein to keep you feeling full.

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Serves 1

Ingredients

75g (5tbsp)                 Quinoa Flakes

1tbsp                          Chia Seeds

1tsp                            Flaxseed

150ml                         Almond Milk

½ tsp                          Ground Cinnamon

Method

Add the quinoa flakes and seeds to a small pan. Pour in the almond milk. Turn on the heat to low.

Once it starts to bubble, cook for 5 minutes stirring regularly.

Turn off the heat. Pour into a bowl. Add a sprinkling of cinnamon.

Serve immediately and enjoy!

 

Optional: Add some diced mango on top.

Gluten Free Blueberry Muffins

Cakes, Gluten-Free, Recipes, Snacks, Vegan, , , , , , , , , , , ,

Treat yourself to these tasty gluten free blueberry muffins for an afternoon snack! They are made using quinoa and brown rice flour and are 100% gluten free!

Gluten Free Blueberry Muffins

Makes 12

Ingredients

75g                 Quinoa

75g                 Brown Rice

2tbsp              Ground Flaxseed

1tsp                 Apple Cider Vinegar

2tbsp              Desiccated Coconut

4tbsp              Agave Nectar

30g                 Raisins

75g                 Walnuts

1tsp                 Baking Soda

1tsp                 Cinnamon

1/4tsp             Pink crystal salt

300ml             Almond Milk

150g               Blueberries

Method

Preheat the oven to 180C.

Rinse and then ground the quinoa and brown rice in the blender.

Add in all the ingredients except the blueberries into the blender. Blend for 1 minute until well mixed.

Now stir in about 100g of the blueberries.

Next, spoon the mixture into the 12 sections of a muffin tray. Fill up each section to about ¾ full. Drop the extra blueberries on top.

Bake in the oven for 25 minutes.

When they are cooked, leave them to cool for 5 minutes and then carefully remove each muffin and place on a rack to cool for about 15 minutes.