Get a little protein boost with every bite of these naturally sweet and moist banana muffins.Read More
We've been crushing hard over Nutpods dairy-free coffee creamer. Not only is the product dairy-free, paleo, and vegan, but it is also low fat (1g of fat per tbspn). We're in love (#notasponsoredpost I swear, we really just love you Nutpods!).
We decided we'd try to pair Nutpods with our Chocolate Puffs in a summer-friendly Cookies & Cream Blended Coffee recipe. Turns out that Nutpods works well when combined with ground chia seeds. The chia seeds act as a natural emulsifier to enhance the creamy texture of Nutpods.
1/2 cup of Nutpods Original
3/4 cup of cooled brewed coffee
1 cup of ice
1 tspn of chia seeds (pre-ground in a coffee grinder)
1 tspn of vanilla extract
2 tspn of maple syrup
2 tspn of raw cacao powder (optional)
10 I Heart Keenwah chocolate puffs (any flavor)
Throw everything except the I Heart Keenwah chocolate puffs in a blender and blend on high until smooth. Then add the 10 chocolate puffs and pulse for a few seconds until you achieve a traditional cookies and cream texture.
Pro-tip: to add a stronger coffee flavor, swap the 1 cup of ice with 1 cup of coffee cubes frozen in an ice cube tray. This step takes a bit of pre-planning.
Pro-pro tip: for those looking for a bit more indulgence, add a scoop of (dairy free) ice cream to the mix.
Ingredients (8 pancakes):
1 cup toasted quinoa flour (made from ground Toasted Quinoa)
1 cup almond milk
1/4 cup applesauce
2 tbspn olive oil
1 tbspn coconut sugar
1.5 tbspn vanilla (yes, this much vanilla; it helps temper the grassiness of the quinoa flour)
1 tspn baking powder
2 tspn ground flax, chia and hemp (you can throw this into a coffee grinder)
1/4 tspn salt
Separate dry and wet ingredients into two bowls. Whisk dry ingredients to incorporate sugar into flour. Stir wet ingredients to remove lumps from applesauce. Combine dry and wet ingredients and form pancake batter.
Portion 1/4 cup of batter for each pancake. Pour batter onto heated nonstick pan (coated in non stick spray). Cook on each side on medium heat for 2-3 minutes until pancake is golden brown and then flip (you can cook 3 pancakes at a time). Serve a stack of finished pancakes with maple syrup.
Note: Recipe inspired by Grain Free Vegan Quinoa Pancakes from Feed Me Rachel.
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i am going to make a confession: i am not the best baker out there. it's not that i don't like baked goods. it's that i suffer from A.D.D. and can't follow baking directions.
luckily i have developed a repertoire of *forgiving* baking recipes over the past few years. i make uncouth improvisations: i use greek yogurt and olive oil in lieu of butter. i tend to under-sweeten things too.
quinoa banana bread lends itself well to my baking habits. this version makes use of the often-fickle quinoa flour and has a protein boost from greek yogurt. i did some scratch math and estimate that this loaf easily has 5 grams of protein per slice (assuming 8 slices per loaf and accounting for the protein-packed trio of quinoa flour, greek yogurt and eggs).
1 2/3 cups of quinoa flour
2 tspn baking powder
1/2 tspn fine sea salt
1 tspn ground cinnamon
2 ripe bananas
1/3 cup of greek yogurt (fage is my preference)
splash of milk
3/4 cup of brown sugar
1/4 cup of olive oil
preheat oven to 375 F. mix egg, banana, greek yogurt, sugar and olive oil until smooth. add quinoa flour, cinnamon and salt. add splash of milk. mix evenly by hand with a big wooden spoon (don't overmix!). pour batter into greased loaf pan (tip: line the bottom with a cut-out of parchment paper for easy unloading). bake for 40-50 minutes, until crust is golden brown. remove and let cool for 10 minutes. the inside should be moist and the outside will be super crusty, which is pretty amazing considering this recipe is totally gluten free. the quinoa flour banana bread is not too sweet. however, it does have a grassy flavor of quinoa, which may be strong for some folks. serve with butter or a fruit spread and you have a healthy indulgence.
recipe adapted from powerhungry.
The best thing about quinoa is its versatility. It can be a side dish, a main, breakfast or a snack.
Banana pecan quinoa "Oatmeal" is a simple recipe that could be whipped up quickly in the morning or made the night before. It is super #cleaneats and simple. It also tastes deceptively like a healthy version of a desert pudding.
1 ripe banana
1 cup of cooked Toasted Quinoa, cooled
1/4 cup of almond milk
handful of pecans
maple syrup or honey (to taste, totally optional)
Blend banana and almond milk in a food processor. The banana acts as a natural emulsifier that thickens the almond milk. Its also high in potassium and other minerals. Pour blended banana almond milk into bowl of cooled cooked quinoa, mix thoroughly, top with pecans. Add a drizzle of maple syrup or honey for added sweetness (or not, bananas are naturally pretty sweet). Dish works well as a hot "Cereal" or cold. Breakfast of champions!