This is a recipe I developed over a year ago. I was having it regularly at the time and then stopped having it altogether once the warmer weather hit. It’s probably been close to a year since I have eaten this breakfast but now that the cooler weather has set in, I cant wait to make it again. After living in the tropics for 10 years, I am still finding it strange that my tastes naturally change so much with the seasons. I never ever had warm breakfasts up in Townsville. I think having something warm in the heat and humidity would have made me feel sick, but now my regular cold smoothie bowls are the last thing I feel like.
I love this recipe because it is an alternative to my regular oatmeal. I am constantly looking at adding more whole grains into my diet so that I don’t get too stuck in my ways and this is a nice way to add some extra variety into my diet. I don’t find quinoa very filling so I love to bulk it up with lots of nut butter and extra seeds. This recipe works best with premade applesauce (or storebought) I have tried making it with chopped apples but they cook way slower than the quinoa so I’ve resorted to making sure I always have apple sauce on hand. I have bought a good quality unsweetened apple sauce before but I will also make my own if I have apples that need using up. You can find my quick applesauce recipe here: https://hazelandcacao.com/homemade-sugar-free-applesauce/
The recipe is gluten-free, dairy-free, and refined sugar-free.
For a full list of the commonly used ingredients in my recipes please visit this post:https://hazelandcacao.com/commonly-used-ingredients/
For a full list of the equipment I used in my cooking, please visit this post: https://hazelandcacao.com/cooking-equipment-i-use/
| Apple Almond Quinoa Porridge | Print |
- 1 cup quinoa flakes
- 1 cup of water
- 1 cup almond milk
- ½ cup homemade applesauce
- 1 tbsp chia seeds
- 1 tbsp ground flax seeds
- 1 tbsp almond butter
- 1 tbsp ground cinnamon
- Maple syrup to taste
- Throw all ingredients together in a saucepan over low medium heat, stirring occasionally and cook until the liquid is absorbed, Serve with crunchy chopped apples and pecans.
