Monday, February 3, 2014

Apple Peanut Butter Quinoa Flakes

Last year after learning I should stick to a gluten-free diet, I frequently turned to oatmeal for breakfast. During that time, I discovered The Oatmeal Artist (I believe through Pinterest.)

In October or November, I was told I also needed to cut oats from my diet. Although I could not eat them, I prepared a couple of baked oatmeal dishes to add to our traditional Christmas morning brunch. One variety I fixed was Apple Nut Butter Baked Oatmeal.  It sounded SO good.

In January, I tried making quinoa for breakfast - in hopes it would satisfy my oatmeal cravings.  However, the texture was not a big hit in my household. Then, I discovered quinoa flakes.  (My husband picked some up for me at Whole Foods Market.  I also found them at Fred Meyer, but they cost a couple dollars more.)

Quinoa flakes cook a lot faster than oats, so I am making some adjustments as I try adapting some of my favorite oatmeal recipes.

Variations: For those with nut allergies, I am sure this would be great with Sunbutter (I cannot eat sunflower seed products either...)  You can also omit the cinnamon or cut it to 1/4 teaspoon.  (I am supposed to increase my intake of cinnamon, oregano, and garlic, so I actually used about 3/4 teaspoon in mine.) This would also be great with a mashed ripe banana instead of the maple syrup (but, you guessed it, no bananas for me.)

Apple Peanut Butter Quinoa Flakes
1 cup almond milk (milk or milk substitute)
1/3 cup quinoa flakes
1 small apple, diced (I peeled mine, but you do not have to)
1 Tablespoon Peanut Butter
1/2 teaspoon maple syrup (honey, or favorite sweetener)
1/2 teaspoon cinnamon

1. Place diced apples and almond milk in a small or medium saucepan.
2. Bring almond milk to boil.
3. Add quinoa flakes and stir or whisk into almond milk.
4. Continue to boil for 90 seconds.
5. Remove from heat.
6. Stir in cinnamon, peanut butter and maple syrup.
7. Enjoy!