A while back, one of the moms on the FPIES boards asked for quinoa recipes. Another Mama recommended the website Healthful Pursuit, saying she had a ton of quinoa recipes! Always on the lookout for new recipes – or inspiration for creating my own – I checked it out.
Am I ever glad I did!
She has lots of delicious, healthy looking recipes on her site, but the biggest boon to the Cradle Rocking Kitchen is her idea of a “breakfast bake”. I made her Pumpkin Spice Quinoa Breakfast Bake (with MANY modifications) for Darrel and Jed and they both loved it! Darrel did say it was very “heavy”, but very yummy and filling.
Still, right after I served it to them, Jed started having some fructose-y reactions, and we weren’t sure where they stemmed from. Was it the coconut I put in something he’d had the day before? The peanut butter in another recipe? The ginger or the pumpkin in the breakfast bake?
We didn’t know. So we decided to pull back and trial each ingredient individually. (For the record, it was the coconut. Boo.)
In the meantime, I hated the idea of giving up an excellent breakfast idea! Breakfast has gotten pretty boring around here, what with our many dietary restrictions.
I perused the rest of Leanne’s breakfast bake recipes, but they almost all were heavy on the fructose! The reason I made the pumpkin one in the first place was that it was the easiest to eliminate fructose from; none of the others that I saw were nearly as easy to modify.
So, I decided to get creative and make my own breakfast bake…inspired by the brilliant mind of Leanne at Healthful Pursuit. Somehow, I think she’d be pleased with what I wound up with. (Well, I hope, anyway!)
So here’s what I did:
First, I mashed up one whole banana in a bowl.
Mashed Banana
Then I added 1/3 cup of quinoa flakes, and topped that off with 1 T. of sunbutter, and 2 T. of maple syrup.
Quinoa, sunbutter and maple syrup
Threw in about 1/4 cup of almond milk.
A little almond milk…
Mixed it all together and threw it into a greased dish. Ta-da! Ready to go into the oven!
Ready to bake!
I thought I’d try the microwave to see if it would work like the inspiration recipe did.
It did!
3 minutes later, and I had a CAKE!!
Cake for breakfast? Of course!
Jed certainly scarfed it down. In fact, it’s one of the few new recipes I’ve tried that he will eat every.single.time we serve it. It’s really cute, actually – he’ll come to the table, look up and see I’m bringing him the Banana Bake, and scream “CAKE!!” and start bouncing in his chair.
I sure like it when my kiddo goes NUTS over HEALTH FOOD!!
Since the first time I made it, I’ve messed around with it a bit. I now add some vanilla, and that usually means I have to increase the quinoa flakes to compensate. Since everything is better with vanilla, though, I think it’s worth it!
I hope you like it, too – it sure makes getting breakfast on the table in the morning a whole lot faster and easier!
- 1 banana
- ⅓ c. (plus ~1 T.) quinoa flakes
- 1 T. sunbutter (you could easily use peanut butter if that's safe)
- 2 T. maple syrup
- ¼ c. milk (whatever milk you can safely use)
- 2 tsp. vanilla
- 1 tsp. baking powder
- Mash the banana in a bowl.
- Add the other ingredients.
- Mix until well blended.
- Use some oil to grease an oven and/or microwave safe bowl.
- Pour your batter into the bowl.
- Zap it in the microwave for 3 and a half minutes, or bake at 350 degrees for about 30 minutes.
- Enjoy health food that masquerades as a CAKE for breakfast!
If you’d like, top this with a safe whipped cream and REALLY feel indulgent!
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Do you have any creative breakfast bake ideas? Please share!
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This post featured by Tessa the Domestic Diva at
And shared with Real Food Wednesdays
Sounds really good!! Featuring your recipe on AFW this week, thanks!
Wow, thank you, Tessa! 🙂
I can’t wait to try this for my son with food allergies to wheat, egg, dairy and peanuts. I’m going to try soy or rice milk in place of almond milk. thanks!
I’m sure it will be great with either of those. I hope he likes it, Kathryn! Let me know how it turns out!
Awesome! I love how quick this is! YUM Got it pinned to our Gluten Free Fridays board! Thanks for linking up!
It is a lifesaver some mornings! 🙂
I just tried this recipe for myself on a TED. I am not sure out the PB but I just realized my sun butter is made in the same machines as soy so I’d rather eat the PB. Anyway it was really good! Thank you thank you!
You’re very welcome! I’m glad you liked the recipe!
I could have sworn I used Sunbutter in this recipe – though PB would work if it’s safe! What brand of Sunbutter do you use?
I got my sun butter at whole foods. It is organic and has no other brand besides sunbutter on it. Website is http://www.sunbutter.com. The allergy statement says made on equipment which also roasts soy.
I just double checked my jar of Sun butter, thanks to you…yep. Processed on the same equipment as soy. Drat. I don’t think it’s a problem for Jed, but when the time comes to trial it on Zac, well, I guess I’d better keep looking for a contaminant free Sun butter! Glad you pointed this out to me, Renel!
The brand you’re talking about just came out with the same Sun butter but this time soy free!!!!! Make sure to double check in stores though because done of the old containers are still out there.
Thanks for the info!
I can find Quinoa flakes is there a subtitute? Thanks
I’m sure you could use regular oatmeal for this. Let me know if it works!
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Could you leave out the sunbutter? My son doesn’t have any safe nuts
You absolutely can leave out the sunbutter! It’s a very flexible recipe. 🙂 Hope he likes it!
You just made our week!! We made this using almond butter, and also melted some enjoy life chocolate chips and mixed in to make it chocolatey, it’s delicious!! My boys are gobbling it up! It’s a great base too, I’m excited to try different variations to boost calories/fat/protein for us – adding oil, chix/flax egg, or maybe even flax/Chia cereal for a little crunch! Thank you!
Oh, that sounds delicious! I think those other variations sound wonderful, too. I hope they work!
What size of glass dish did you use to bake this in? I really want to make it for my sons first birthday!
Oh, I’m sorry I’m so late in responding. I’m sure his birthday has already passed. In case anyone else wonders, I use one of those large soup mugs from Walmart/Target. The Corningware ones.