This low FODMAP quinoa berry breakfast bake is delicious. The fiber and protein will keep you full until lunch!
Ingredients
1 1/5 second spray
Cooking Spray, coconut oil
(for greasing pan)
1 1/2 cup
Quinoa, uncooked
1 1/2 cup slices
Strawberries
1 cup
Blueberries
1/2 cup
Raspberries
1/4 cup
Walnuts
(chopped)
3 tbsp
Applesauce, unsweetened
3 cup
Almond milk, unsweetened
(or any dairy-free milk)
1/4 cup
Maple syrup, pure
1 tbsp
Cinnamon
1 tsp
Ginger, ground
Instructions
Preheat your oven to 375 degrees F.
Grease a large baking dish with cooking oil. Pour the quinoa into the dish and lightly shake to distribute the quinoa evenly.
Slice the strawberries. Sprinkle the berries and walnuts over the quinoa in the dish.
In a large bowl whisk the applesauce, milk, syrup, and spices. Gently pour over the quinoa mixture.
Bake in preheated oven for 1 hour until the quinoa has absorbed all of the liquid. Extra servings can be kept in the fridge for up to 5 days or the freezer for months.
Recipe Note: Use your favorite egg replacement in the recipe. Instead of applesauce, you can use a chia "egg", flax "egg", or mashed banana.
Notes:
Berries
are an excellent source of antioxidants which are SO important for healthy immunity!
