If you’re tired of porridge and looking for a new vegan breakfast, this sweet berry pastry might just be for you. This recipe from Yecenia Currie provides a nutritious start to the day, replacing commonly used oats with quinoa. This easy-to-make dish combines the cereal with coconut milk, chia seeds, and a flax egg (more on that below), then cooks it with a mixture of fresh or frozen berries.
Read more: 15 Vegan Breakfast Ideas
The result is a fragrant and hearty breakfast that fills your home with the aroma of cinnamon and berries. This recipe is perfect for those looking for a healthy, tasty, family-friendly breakfast option that is quick and easy to prepare. It also has a great mouthfeel and would make a great centerpiece for Sunday morning breakfasts.
Additionally, the dish is topped with coconut whipped cream and fresh berries, making it appealing to the eyes. Additionally, the use of vanilla plant-based protein powder and maple syrup enhances its nutritional value and taste, making it a balanced meal. This recipe focuses on convenience and health, allowing you to enjoy a healthy breakfast without spending too much time in the kitchen.
Read more: 5 Nutritious Vegan Meal Prep Recipes
Quinoa is a highly nutritious grain that offers many health benefits. It is rich in protein and contains all nine essential amino acids. This makes quinoa an ideal complete protein source for plant-based lovers and vegans. Additionally, quinoa is also rich in fiber, which aids digestion.
Additionally, it provides essential vitamins and minerals. Quinoa contains magnesium, phosphorus, manganese and B vitamins, which contribute to overall health and well-being. Its versatility and nutritional profile make quinoa a popular choice in many dishes.
Read more: 15 Vegan Salad Recipes
Sweet berry breakfast
If you’re tired of baked oatmeal, try this sweet berry quinoa breakfast. Made with full-fat coconut milk, chia seeds, and fresh or frozen mixed berries, you’ll love this indulgent breakfast. Top it with coconut whipped cream and enjoy with family or friends on a lazy weekend morning.
Ingredients
For the berry pastry
1flax egg(1 tablespoon of ground flax seeds + 3 tablespoons of water
1cupdried quinoarinsed and drained
2ÂĽcupswhole coconut milkunsweetened
2tablespoonchia seedswhole or ground
1½tablespoonvegetable vanilla protein powder of your choiceoptional
â…“cupMaple syrup
1½teaspoonground cinnamon
1½teaspoon pure vanilla extract
ÂĽteaspoonseal salt
1cup fresh or frozen mixed berriesthis recipe uses a mixture of blueberries, raspberries and blackberries
For the coconut whipped cream
Âľcupcoconut creamunsweetened
1½tablespoonMaple syrup
1teaspoonpure vanilla extract
Pinch of sea salt
The final touch
fresh berries
Crushed almonds or pecans
Instructions
Preheat oven to 350°F.
In a small bowl, prepare your flax egg by stirring the water and flax seeds with a fork, then let sit for about 8 to 10 minutes to let it thicken.
Once the flax egg thickens, add all ingredients (except the berries) to an 8×8 or 9×9 baking dish and stir well to combine evenly. Use a fork to “beat” the mixture to make sure all the lumpy bits are well mixed.
Now stir in the berries, making sure they are visibly evenly distributed so you get a bit of sweetness in each bite.
Bake for 60 minutes, until the quinoa is cooked through.
For the coconut whipped cream
Pour the cream into a small bowl and whisk until creamy, then add the remaining whipped cream ingredients and whisk gently until well combined. Refrigerate until ready to use.
Serve warm with whipped cream, fresh berries and nuts, or enjoy as is.
Refrigerate your coconut cream overnight. This allows the whipped cream to be creamier and less runny in consistency.
This recipe was republished from Yecenia Currie’s Sweet and Savory Life Cookbook, and you can find the link to her website here.
