Recipe
Breakfast Bakes
Ingredients
- 85g (1/2 cup) quinoa (uncooked)
- 85g (1/2 cup) oat flakes
- 3 big, ripe bananas (cut in slices)
- 200g (2 cups) blueberries
- 125g blackberries
- 1 apple (cut in pieces)
- 500ml (2 cups) your choice of milk
- 2 eggs
- 2 scoops (70g total) Juice PLUS+ Complete Vanilla
- 60ml (1/4 cup) agave syrup (or less – depending on your sweet tooth!)
- 150g low-fat curd
- 1 teaspoon cinnamon powder
- Dash lemon juice
- Salt to taste
- Butter/oil for the baking pan
Preparation
- Rinse quinoa and oat flakes well under cold water.
- Drain and put them aside.
- Rinse berries.
- In a bowl, mix the eggs with Juice PLUS+ Complete Vanilla, milk, cinnamon powder, salt, agave syrup, lemon juice and low-fat curd.
- Preheat oven to 195 degrees.
- Grease the baking pan and put in half of the fruit.
- Cover with quinoa and oat flakes.
- Place rest of the fruit on top.
- Pour liquid paste slowly over the rest.
- Bake in the oven for roughly 45 minutes (depending on the water content of the fruits – check with a toothpick to see if the dough is still runny).
- Take out of the oven and let it cool down.
- Cut into pieces of roughly equal size and enjoy over several days.
- Can be eaten cold or warm.