At the beginning of the week we had a play date arranged at a local playground with some pre-school buddies. With one of said buddies being gluten free and vegan I thought I would attempt an appropriate snack. I was aiming for a coconut, cranberry and quinoa bar… You know, easy to transport and easy to grab between the swings and slides. Great in theory, but in reality a spectacular fail. This crumbly mess wasn’t going anywhere. We ended up taking some rather sad looking chopped up strawbs. Hey ho.
Although a fail for the playground, this is now a winner for breakfast or a seated at a table with a bowl and spoon style winner at snack time with a little yogurt! I think most mums will find a dietary win where then can. No? So here it is…
Recovered Coconut Cranberry Quinoa Breakfast Crumble
3/4 cup uncooked quinoa
1tbsp coconut oil
1/2 cup maple syrup
1/2 cup dedicated coconut
1/2 cup chopped almonds
1/2 cup dried cranberries
1/4 cup pumpkin seeds
1. Preheat oven to 180c and line a loaf tin with grease proof paper
2. In a pan, cover the quinoa with 3/4 cup of water, bring to the boil, then reduce heat to a steady simmer for about 10 mins. I like a little bit of bite left in the seeds, but cook for longer if you prefer it softer. Sieve to remove any excess liquid and leave to one side
3. In a separate pan heat the coconut oil and maple syrup for a few mins on a medium heat. Remove from the heat, then tip in the coconut, cranberries, nuts and seeds, stir before adding the quinoa. Ensure all the ingredients are completely combined, tip the mixture into the the lined tin and press down with the back of a spoon
4. Bake for 45 mins, then remove from the oven and allow to cool before sprinkling it on yogurt, chopped or stewed fruit for breakfast, or even on ice cream for a super quick and nutritious dessert Recovery of snack disaster (too strong a work for a kids snack perhaps?) achieved. Yay for me.