So, over at the Sunday Baker, my dear friend Tanya recently made berry muffins that were flourless. Now, I have nothing against flour, really, bread type things are a serious weakness of mine! But these sounded really good, especially considering it has so many wholesome, clean ingredients in them. The other thing I made was a Quinoa Fruit Salad. This is prime fruit season and I have recently been on a quinoa kick. Quinoa is a grain that has a lot of protein in it, and it is different and blends well with a lot of flavors. And the dressing of lime, honey and mint sounded so refreshing, had to try it out.
|Ingredients include applesauce, maple syrup, fruit and oats. I opted not to use the white chocolate chips that is in the original recipe|
|I used 2 whole eggs for the extra protein|
|MY FAVORITE breakfast item in the world!!!|
|Mix all ingredients except for the fruit|
Slip the skins form the peaches
|Divide the batter into the 12 muffin cups|
|Bake until golden|
Peach Oat MuffinsThis recipe has oats, applesauce, yogurt and maple syrup as the main ingredients. You can change the flavor of the muffins by changing the yogurt and fruit!! Tanya's muffins --HERE-- are berry, I had peaches and peach yogurt so that was an easy decision!
2-1/2 c. quick or old fashioned oats
1 (6 oz.) container Chobani (or other brand) Greek Yogurt
1/2 c. pure maple syrup
1/2 c. unsweetened applesauce
1-1/2 t. baking soda
1/2 t. baking powder
1 c. chopped peaches (or other fruit)
1. Preheat oven to 375 degrees and line a 12-cup muffin tin with cupcake liners. In a food processor, add all of the ingredients except for the peaches (berries). Pulse until it becomes a thick, malt-like batter. Pour into a mixing bowl. You can also mix the whole thing in a mix master.
2. Stir in the fruit, reserving a small amount to add to the tops for a pretty touch, if desired. Spoon the batter into the muffin cups, filling almost to the top.
3. Bake for 15 minutes, or until a soft golden color. Let cool for 10 minutes in the pan, then remove to cooling racks.
I put these in the refrigerator overnight and they are YUMMO cold with a glass of almond milk for breakfast....
Quinoa Fruit Salad
This fruit salad was originally posted at one of the blogs I follow, called Two Peas and their Pod. They have some really great food on here, worth a look to see! I pinned it on Pinterest recently, and there was a lot of people interested in how it turned out. It was really tasty.
The dressing for this salad is simple, honey, lime and mint. SO good, so refreshing. I used agave syrup as I had no honey- weird but true. Agave syrup is great too! It is after all the made from the same plant as my buddy 1800
|Red quinoa- simple to make in the microwave|
|Dressing with mint and lime|
|Fresh Fruit-I used peaches strawberries and blueberries|
|Fruit with quinoa underneath|
|Lovely with a little mint garnish|
Quinoa and Fresh Fruit Salad with Honey Lime Dressing
1 cup of red Quinoa- cooked according to box directions. Rinse several times first. Will make 2 - 3 cups of the grain, cooked.
Fresh fruit of your choice- about 3 cups total. Can add more.
3 Tablespoons honey (I used agave syrup)
1 lime, squeezed
2 Tablespoons fresh mint
Stir together dressing ingredients. Add fruit to quinoa and dress the salad. Tastes wonderful right away or the next day when the flavors blend a little. You could halve the recipe for a small family.
2 more great ideas for a vegetarian way of eating- or not!
2 more joyful things to make!!