Cocoa-almond baked breakfast Quinoa: Nutrient-packed quinoa, hemp seeds and hemp milk add protein, fiber and essential fatty acids to your morning. Whip up over the weekend, and then enjoy for breakfast during the week. 1 cup quinoa 1 1/2 cups unsweetened hempmilk, soymilk or almondmilk 1 cup pitted dates (about 5 ounces) 1/2 cup hulled hemp seeds 1/2 cup unsweetened applesauce 1/3 cup unsweetened cocoa powder 1/4 teaspoon fine sea salt 3/4 cup almond meal, divided Rinse quinoa in a fine sieve until water runs clear, drain and transfer to a medium pot. Add 2 cups water and bring to a boil. Cover, reduce heat to medium-low and simmer until water is absorbed, 15 to 20 minutes. Set aside off the heat for 5 minutes; uncover and fluff with a fork. Preheat oven to 350°F. Line the bottom of an 8-inch square baking pan with parchment paper; set aside. In a blender, purée hempmilk, dates, seeds, applesauce, cocoa and salt. Transfer to a large bowl; stir in quinoa and 1/2 cup almond meal. Transfer to prepared pan, scatter remaining 1/4 cup almond meal over the top and bake until firmly set, about 1 hour. Set aside to let cool for 1 hour, and then carefully run a paring knife around the pan to loosen the edges. Turn out onto a flat surface, remove parchment paper, cut into squares and serve. To freeze, wrap individual squares tightly and store in the freezer. Thaw in the refrigerator or microwave. Per Serving: 270 calories (90 from fat), 11g total fat, 1g saturated fat, 0mg cholesterol, 100mg sodium, 37g total carbohydrate (6g dietary fiber, 17g sugar), 10g protein
Posted on: Sat, 21 Sep 2013 04:53:21 +0000