It had been a while since I’d had an Instant “some grain” Bake for breakfast, which is surprising because I like them so very, very much.
The thing is, though, they aren’t necessarily what you would call a light breakfast, so I tend to only have them as a post workout breakfast, and pretty often, I’m so hungry by the time I’m done working out that I don’t my stomach doesn’t have the patience to wait for one of those babies to happen…
Not that they take THAT long to make, but when my stomach is growling and giving me hell because it wants food and it wants it now, well, I kind of have a hard time convincing it to wait until I’m done:
- one – figuring out the recipe (I always forget to do that in advance)
- two – putting said recipe together, and
- three – taking pictures, which, under the circumstances, always feels like pure torture…
But they are so good that I just have to give that stomach a good fight from time to time.
I got the idea for this one after Nora posted this gorgeous recipe for a Chocolate and Peanut Butter Quinoa Bake. She used quinoa flakes, but it got me wondering how cooked quinoa would behave in an instant bake. I had to give it a try.
Well, I am happy to report that it behaves beautifully. I’d even say, it behaves perfectly!
Quinoa seed, how I love thee!
APPLE QUINOA INSTANT BREAKFAST BAKE
INGREDIENTS
(Serves 1)
Wet
- ½ cup unsweetened applesauce (I used home made)
- ¼ cup cooked quinoa
- 2 egg whites
- 2 tbsp buttermilk
Dry
- ¼ cup spelt flour
- 1 tbsp flaxseed meal
- ½ tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp baking powder
- pinch salt
- 1 tbsp raisins
- 1 tbsp dried cranberries
- 1 tbsp pecans, chopped
Toppings
- 2 tbsp 0% fat Greek yogurt
- 2 tbsp unsweetened applesauce
- 1 tsp pecans, raisins and cranberries
- 1 tbsp apple syrup
INSTRUCTIONS
- In a medium mixing bowl, mix applesauce, quinoa, egg whites and buttermilk until well incorporated.
- In a separate bowl, mix dry ingredients until well combined. Add applesauce mixture and mix with a wooden spoon or spatula until well incorporated.
- Transfer mixture to a microwave safe bowl, or dessert cup, that’s been slightly greased with a little bit of olive oil.
- Cover with a paper towel and microwave about 3 minutes to 3½ minutes depending on your microwave.
- As soon as cake comes out of the microwave oven, top it with yogurt, applesauce, chopped pecans, dried fruits and apple syrup.
- Serve immediately.
Seeing all the effort you put into making and styling this delicious concoction, I don’t know how you waited! I sure wouldn’t have any restraint
Nice!!!!!! That looks beautiful! I’ve gotta try using cooked quinoa in a bake now, thanks for the inspiration!!!! I appreciate the link love too
you are a genius in the kitchen…and now I’m craving a bfast bake!
Cooked quinoa in baked goods is absolutely wonderful. It just makes them so unbelievably moist and has a great, chewy texture. I get the feeling that I will be using it often. Can’t wait until you try it to get your impressions.
Thank you for inspiring me in the first place! 
You might not realise it, but you are a HUGE source of inspiration for me!
I will be giving this a try for sure then, sounds amazing! Awww thank you!! Miss Sonia, you are such an incredible inspiration to me as well!!!
Looks delicious and filling. I’m going to surprise my 15-yr-old son with this. He usually asks me for quinoa salad for breakfast (black beans, tomatoes, avocado, cilantro and quinoa with a honey-lime dressing–not your usual breakfast). Your creation could also be a healthy dessert.
Unusual breakfast is right, but it sure sounds yummy! I’d have that for lunch any day… I hope he likes the apple instant breakfast bake! I guess it could also be a healthy dessert, so long as you don’t eat the whole thing. Like you said, it’s very filling!
Wow, that looks delicious!
I can never wait after a workout to actually put together a recipe; I’d just eat some cheese, or tuna, or something like that :]
That looks so delicious and healthy too. Since i’m on a new health kick this would be perfect for me to make for me and my hubby.
I see all these yummy breakfast bakes on your site. I always bookmark them. Still, I never got to make them as yet. I need to start soon….today….right now. My keyboard cannot take much more salivating.
This looks delicious!! But I was wondering how lo g to bake it and at what temperature if I didn’t want to microwave it. Thanks!!
I have no idea, for I haven’t tried it… but based on past experience, if I was going to bake this one in the oven, I would bake it at 375F, for about 30 to 35 minutes.
Any idea what gluten free flour to substitute for spelt??
I’ve had great success with buckwheat flour in all my bakes, instant and non-instant. I would definitely give that one a try.
I have to wonder, since one goes to all this trouble for one, why not make a dozen, bake and then freeze. What would the recipe be for 12. Would I just multiply by 12…..looks like a dozen eggs and 6 cups of applesauce…seems like a lot.
It’s not that much trouble, really, providing that you have some cooked quinoa in the fridge already… and the thing is, this one is baked in the microwave, so I’m not quite sure how good it would bake in the oven. Maybe you could try and turn this into a muffin instead? Like make 6 times the recipe and you should get about a dozen muffins. That’s what I would do, but still, I can’t guarantee that you would get good results… worth a try, though!
Great recipe! Will be linking back to this in my post tommorow
Oooh! Thanks so much for that, Marla!