Tag Archives: almond milk

Pumpkin Spice Breakfast Quinoa

8 Oct

Yum! I woke up this morning feeling like it was time for a nice warm fall breakfast and I decided what could be better than a pumpkin spice quinoa! I did a quick google search for a basic recipe and happily chose the first recipe I saw …

Breakfast Quinoa with Pumpkin and Spice – start the day out with a super fast, protein packed bowl of warm pumpkin quinoa. Gluten free

via Breakfast Quinoa with Pumpkin and Spice.

This was a great starter recipe that was easy to build upon! I started out with some extra quinoa from our delicious Stuffed Acorn Squash dinner.

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From there I followed all of the directions except I used 1/2 a tsp of pumpkin spice instead of cinnamon and 1/4 of a cup of almond milk after I microwaved it.

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Unfortunately I found it to be rather bland so I started experimenting. First I added 2 more tablespoons of pumpkin, 1 tsp of cinnamon and 1/2 a tsp of vanilla. Then I microwaved it a few more minutes.

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It still wasn’t as flavorful as I wanted it to be but I figured I could make it work. I added another 1/4 of a cup of vanilla almond milk topped it with 2 tablespoons of sliced almonds and slipped into breakfast bliss!

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I might add a bit more vanilla and/or pumpkin pie spice next time I make this but it was delicious like this and I was too hungry to risk ruining it. I really like that this was made in one portion out of leftover quinoa a lot like oatmeal. With so many picky eaters in my house it is definitely better than making a whole pot of breakfast quinoa and watching it go to waste.

Here’s my make shift recipe

1 cup of cooked plain quinoa

1/4 of a cup or more canned pumpkin puree

1 Tablespoon of honey (maple syrup might be good here too!)

1/2 -1 teaspoon pumpkin spice

1 teaspoon cinnamon

1/2 -1 tsp vanilla

1/2 cup of vanilla almond milk (divided, depending on the consistency you want)

2 tablespoons almonds, pecans or walnuts

Mix all ingredients except nuts and 1/2 of milk in a microwave safe bowl.

Microwave on high 1 -1 1/2 minutes or until heated through

Add rest of milk and top with nuts if desired.

Enjoy!

Do you have a favorite Quinoa and Pumpkin breakfast recipe to share?

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Experimentation Gone Ary

2 Mar

I started with the usual suspects for a gluten free, egg free, dairy free loaf of bread.
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I picked up this box of Gluten free Pantry’s Favorite sandwich bread during my last shopping spree. I decided to try it last night using Almondmilk for the liquid, Ener-G egg replacer, and coconut oil in my bread maker. I was hoping the coconut oil and almond milk would help to produce a slightly sweeter loaf of bread. It wasn’t until I already started the process that I remembered that almond milk might not be the best thing to bake with. Earlier in the week I had attempted to use it to make a bowl of instant oatmeal and was not pleased with the results. In fact that bowl of slop had gone directly in the trash.

I’m not sure if the bread turned out the way it did due to the bread maker or the ingredients. I’ll have to try it again to see what happens. I believe it may have been a combination of method and ingredients that lead to my downfall. I would guess that choosing to use almond milk instead of water was my first mistake. Coconut oil may have been the second since it solidifies easily at lower temperatures. Finally, the directions say to use the gluten-free setting on your bread maker which mine didn’t have. I also attempted to follow the direction to scrape down the sides and help with the first kneading cycle but I clearly didn’t have the slightest idea what shape it should have been in once I finished helping.

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