Prep Time | 30 Mins |
Cook Time | 45 Mins |
Servings |
2 with leftover quinoa cereal for another use
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Ingredients
Cereal Ingredients:
- 3 cups ½ecoLife Golden Quinoa cooked according to package directions
- 1 cup raw unsalted almonds roughly chopped
- cup ½raw whole cashews roughly chopped
- cup ¼flax seeds
- cup ½white or black sesame seeds
- cup ¾agave or honey
- cup ¼coconut oil melted
- 1 tablespoons vanilla extract
- teaspoon ¼salt
Smoothie Bowl Ingredients:
- 1 package frozen raspberries 10 oz.
- 1 package frozen peaches or mango 10 oz
- 1 cup light coconut milk
- cup ¼flax seeds
- cup ¼honey or agave
- Pinch of salt
- Water to thin up to 1 cup
- Fresh raspberries toasted coconut, sliced bananas and quinoa cereal for topping
Ingredients
Cereal Ingredients:
Smoothie Bowl Ingredients:
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Instructions
Directions for Cereal:
- Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper.
- In a large bowl add cooled cooked quinoa, almonds, cashews, flax seeds and sesame seeds. Stir in coconut oil, agave, vanilla and salt and mix well to combine.
- Spread the quinoa mixture on two baking sheets. Bake in the preheated oven for 40-50 minutes stirring every 15 minutes until golden brown. Remove from the oven and let cool completely before eating or storing.
Directions for Smoothie Bowls:
- In a high powered blender combine frozen peaches, raspberries, coconut milk, flax seeds, agave nectar, and salt. Blend on high pushing mixture down with a tamper. Add water to thin the mixture and make blending easier. (note: Thawing fruit prior might be better for less powerful blenders).
- Pour mixture between 2 bowls and top as desired.
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