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Servings: 1

Weight Watcher Smart Points: 896

Preparation Time: 15 Minutes

Cooking Time: 15 Minutes

Ready In: 30 Minutes


  • 1 tsp Chinese 5-Spice Powder (or use cinnamon)
  • 1 cup Ricki's All Purpose Gluten-Free Flour Mix (or other all purpose GF flour)
  • 3 cups All-bran cereal
  • 1/2 cup raw almond butter - 28 grams protein, 16 grams fiber
  • ½ tsp. Almond extract (or more vanilla, or other flavoring)
  • ½ cup almond flour
  • ¼ cup Unsweetened Almond Milk
  • ¾ cup almond milk (or coconut milk, soy milk, etc.)
  • 1 cup almond milk (or regular milk)
  • 1 cup raw almonds
  • 4 TBSP sliced almonds (or other nuts - optional)
  • 1 Apple, cored, peeled and chopped
  • 2 tsp apple cider vinegar
  • 1 cup apple juice
  • 2 whole medium sweet apples, cored and grated, with or skinless (about 2 cups UNpacked grated apple)
  • 6 baking apples (Like Golden Delicious or Granny Smith)
  • 1/4 cup applesauce
  • 2 tablespoons Unsweetened Applesauce
  • 1/2 avocado cubed
  • ½ teaspoon baking powder
  • ¼ tsp baking soda
  • A pinch of salt and baking soda
  • 1 cup mashed banana (about 2 medium bananas)
  • ¼ cup fresh blackberries
  • 1 cup fresh or frozen blueberries
  • 1 ½ cup blueberries, dredged in 3 T quinoa flour
  • 1/4 cup organic brown rice syrup
  • 2/3 C Brown Sugar (see note)
  • 1/3 cup + 1 tbsp buckwheat flour and 1/3 cup gluten free self raising flour
  • 4 tablespoons melted butter
  • ¾ cup unbleached white flour or gluten free flour blend
  • 2 cups Self-Rising Flour Blend (see below)
  • 1 1/2 tablespoons canola oil
  • 1 tsp. cardamom
  • 1/2 cup chia seeds (I used black chia seeds, but any kind will work)
  • ½ tsp. Cinnamon
  • Cinnamon Sugar Topping
  • 1/4 cup coconut flour
  • 1/3 cup melted coconut oil
  • ¼ cup coconut palm sugar
  • ½ cup coconut palm sugar or sugar
  • 1/4 teaspoon coconut sugar
  • 2 cups cooked quinoa


  1. In a small saucepan, combine quinoa, peanut butter and yogurt
  2. Heat until just warm
  3. Transfer to a bowl and top with raspberries.In a small saucepan, warm the almond milk on low heat
  4. After 2 minutes, add the quinoa and stir gently so the quinoa doesn’t clump together.Cook on low heat for 15 minutes, or until the quinoa is cooked through
  5. Remove from heat, and divide among bowls or jars for an easy breakfast to-go!Top with the strawberries and pistachios, and drizzle the honey on top.Preheat oven to 350F.In a large mixing bowl, combine quinoa, chia seeds, flax seed, rolled oats, cinnamon, salt, cardamom and chopped raw almonds
  6. Stir to combine.In a small, microwave-safe dish, combine raw almond butter, organic brown rice syrup and honey
  7. Stir to mix, then microwave for 1 minute to soften.Pour the wet ingredients over the dry ingredients and stir with a plastic spatula to thoroughly mix
  8. Wet ingredients may begin to firm up, in which case you will need to use clean hands to knead the mixture together
  9. When finished, transfer your mixture to a parchment lined baking dish (I used an 8 x 8 glass Pyrex dish), and pat down mixture with a plastic spatula to make a single, even layer.Bake on middle rack of oven for 15 minutes.When finished, remove from oven and let cool for 10 minutes.After ten minutes, remove bars from the pan by lifting up the sides of the parchment paper
  10. Place bars on a wire rack to finish cooling
  11. Cut finished bars with a sharp, non-serrated knife or pizza cutter 4 times horizontally and 4 times vertically to create 8 bars total
  12. Wrap cooled bars in saran wrap and store in refrigerator until ready to eat.Place quinoa in a bowl and toss with goat cheese, dates and pumpkin seeds
  13. Drizzle with maple syrup and serve.Preheat oven to 425 degrees
  14. Line a large baking sheet with parchment paper.Place another large piece of parchment paper on your counter and sprinkle with gluten free flour
  15. Roll crust into a rectangle, sprinkling with additional flour as necessary to prevent sticking.Using a pastry brush, spread butter evenly on the crust
  16. Combine cinnamon and sugar in a small bowl and sprinkle on top.Starting at the LONG side of the dough, use your hands to gently roll the dough tightly
  17. (You will be forming a long log.) Cut the dough with a sharp knife or kitchen shears into small bites
  18. Place on a parchment lined baking sheet and bake for 20 to 25 minutes, until golden brown
  19. Store for two days at room temperature or a week in the refrigerator.Preheat oven to 425 degrees
  20. Grease a twelve-cup muffin tin or line with muffin papers.In a large bowl, combine flour, sugars and baking soda
  21. Stir to combine
  22. Add flax seeds and cooked quinoa and stir until it is coated.In a separate bowl, beat eggs
  23. Add in coconut oil, milk, applesauce and vanilla and stir to combined
  24. Add to dry mixture and stir until just wet
  25. Fold in strawberries.Scoop batter into prepared muffin tins
  26. (I like to use an ice cream scoop.) Place in the middle rack of the oven and bake for 15 to 18 minutes, until a toothpick placed in the center comes out clean
  27. Allow to cool on a rack for 5 minutes, then remove from muffin tin and place directly on the rack to continue cooling.If topping, place the melted butter in a small bowl and place the sugar in a separate bowl
  28. Dip the top of the muffin into the butter and then carefully roll in the sugar
  29. Combine all ingredients in a large storage container.Prepare a 9 x 5 loaf pan by spraying with cooking spray.In a small bowl combine honey and water
  30. Sprinkle yeast on top and set aside for about 10 minutes, or until frothy
  31. If using flax eggs, combine 3 tablespoons ground flax seeds plus 9 tablespoons warm water in a small bowl
  32. Stir well and set aside.In a medium bowl mix together sorghum flour, quinoa flour, potato starch, tapioca starch, xanthan gum and sea salt
  33. Add in sunflower seeds, quinoa and chia seeds and stir until well combined
  34. In a large bowl or the bowl to your stand mixer combine (flax) eggs, milk, coconut oil, molasses and vinegar
  35. Add the flour mixture to the egg mixture and beat on low for about 1 ½ minutes
  36. Add yeast and beat for 3 minutes at medium high
  37. Pour the batter into the prepared loaf pan
  38. Place in a warm location and cover with a moist towel
  39. Allow to rise for 1 hour.Preheat oven to 350 degrees
  40. Bake loaf for 45 to 55 minutes, until the crust is a dark brown
  41. Cool for 10 minutes in the pan and then turn out onto a cutting board.Place quinoa in a serving bowl ad top with eggs and avocado
  42. Top with salsa and sprinkle with lemon pepper and garlic salt
  43. Steep chamomile flowers in hot water for about 5 minutes
  44. Strain flowers if you don't want to include them in the smoothie
  45. If you want to include them for a more intense flavor, just leave them
  46. Remove teabag if using one
  47. Refrigerate until it cools down
  48. Put the almond milk, cold chamomile tea (with flowers), cooked quinoa & strawberries in a blender and blend until smooth
  49. Sweeten with honey if needed
  50. Garnish with dried chamomile flowers if desired
  51. Preheat oven to 325 degrees Using an apple corer or paring knife, remove cores of apples to ½ inch of the bottoms of the apples
  52. Make the holes wide enough for stuffing
  53. In a small bowl mix quinoa, rolled oats, walnuts, palm sugar, quinoa flour and cinnamon
  54. Stuff cored apples with quinoa mixture
  55. Place in a casserole dish and dot with Earth Balance or butter
  56. Pour apple juice in the bottom of the dish
  57. Bake for 45 minutes to 1 hour
  58. Allow to cool slightly before serving and top with ice cream or yogurt if desired.Add quinoa and water to a saucepan
  59. Cover and bring to a boil
  60. Reduce heat to low, and simmer for 15 minutes
  61. Once complete, remove from the stove, remove lid and allow to cool for a couple of minutes.Meanwhile, preheat oven to 350F and line a baking sheet with parchment paper or a silicon baking mat
  62. Set aside.Add all dry ingredients to a large bowl
  63. Then, measure 1½ cups of the cooked quinoa and add to the dry ingredients
  64. Stir to coat, until all quinoa granules are covered in the mixture
  65. Set aside.Add all wet ingredients to a small bowl and stir well.Pour into bowl with dry ingredients and stir to combine.In a separate bowl, combine shredded apple and lemon juice
  66. Toss to combine, then fold into the dough.One tablespoon at a time, scoop mixture onto prepared baking sheet, leaving a small space between each cookie
  67. They will not spread out, so you can keep the cookies close
  68. Lightly form each cookie, as you’d like them to come out
  69. I flattened them slightly between my palms.Combine cinnamon sugar topping in a small bowl and sprinkle over the cookies
  70. Transfer baking sheet to the preheated oven and bake for 25-30 minutes, until the tops begin to crack and turn golden.Remove from the oven, let cool on the pan for 10 minutes before transferring to a cooling rack and allowing them to cool for a couple of hours
  71. Because cooked quinoa was used in this recipe, the longer you leave the cookies to cool, the firmer they will become
  72. Leave it be and it they will transform!These cookies can be stored in the fridge for up to 2 weeks
  73. If you haven’t already, cook your quinoa
  74. Preheat your oven to 180°C/355°F and grease and/or line 3 individual ramekins/baking dishes or a small cake tin
  75. Combine your chosen flour(s), baking powder, salt, baking soda, quinoa and any other additions (if using)
  76. In a separate bowl, combine your banana, egg whites, milk and vanilla
  77. Mix together your wet and dry ingredients, stirring until just combined
  78. Pour your mixture into your ramekins and place into the oven
  79. Bake for 30-45 minutes or until they are cooked all the way through and golden on top
  80. Preheat the oven to 350° F and butter a 9x13 baking dish
  81. Soak the quinoa in water for at least 5 minutes and then thoroughly rinse
  82. Combine the quinoa with 2 ¾ C of water and ½ tsp salt in a pot and bring the water to a boil
  83. Once the water is boiling, cover and reduce the heat
  84. Cook for another 10 minutes and then remove from the heat
  85. The quinoa may not be fully cooked at this point, which is fine because it will be cooked again in the oven
  86. If there is any excess water, strain it out and discard
  87. Let the quinoa sit, fluffed and uncovered, to cool for a while
  88. Combine the nuts, dried fruit, remaining salt, cinnamon, chia seeds and flax seeds in a large bowl and set aside
  89. In a second bowl, whisk together the eggs, milk, brown sugar and vanilla
  90. Add the liquid to the fruit and nut bowl and stir well
  91. Stir in the cooled quinoa and pour the entire thing into the prepped baking dish
  92. Lastly, sprinkle the top of the quinoa with the chopped apples
  93. Cover the dish and bake in the 350° F for 30 minutes
  94. Remove the cover from the dish and continue to cook until the middle has set; approximately another 30 minutes
  95. Remove the dish to a rack to cool
  96. If you’re in the mood for some immediate goodness, go ahead and scoop yourself a nice helping after the dish has cooled for a bit
  97. Otherwise, chill it and then cut into squares, or wait to scoop some chilled quinoa into a bowl with some milk for breakfast
  98. Bon Appétit! Preheat oven to 400 degrees F., lightly grease the top of your muffin tin (to keep the edges of the muffin tops from sticking), and line the pan with muffin liners
  99. Make the streusel first: in a bowl, combine the sorghum flour, rolled oats, brown sugar, and cinnamon
  100. Using a couple forks or a pastry cutter, cut the cold butter into the dry ingredients until it forms small, even little pieces no bigger than peas
  101. Add the sliced almonds and stir to combine, then set in the fridge to keep cool while making the batter
  102. For the batter: add 1 cup of the rolled oats to your blender or food processor, and spin until finely ground
  103. In a large bowl, combine the freshly-ground oat flour, the last ½ cup rolled oats, the quinoa flakes, sorghum flour, baking powder, xanthan gum, salt, and sugar
  104. In a separate bowl whisk together the eggs, almond milk, yogurt, and extracts
  105. Pour the wet ingredients over the dry and stir to combine
  106. Add the melted coconut oil, and mix well
  107. If you're using frozen blueberries, toss them in a bowl with an extra TBSP of sorghum flour to coat – this will keep the berries from sinking to the bottom of the muffins, and help prevent them from staining the batter too much
  108. If your berries are fresh, skip this step and add them directly to the batter
  109. Fold the berries in gently
  110. Divide the batter evenly among the muffin tins, then sprinkle the streusel topping over each one
  111. It may seem like a lot, but don't be afraid to use all of it
  112. Place the muffins on the middle rack of your preheated oven and reduce the heat to 375 degrees F.
  113. Bake for 24-26 minutes, rotating the pan half-way through to ensure even baking
  114. Remove from oven and let cool before eating (the muffins will be very delicate when hot, and will firm up as they cool)
  115. Muffins can be kept at room temperature overnight, or wrapped in plastic and stored in the freezer for up to a couple of weeks.Start by making the apples
  116. In a medium saucepan over medium heat, combine all ingredients, mixing well
  117. Bring to a boil and reduce heat to low
  118. Partially cover and cook until apples are softened and liquid is syrupy, about 10 minutes
  119. Add more water if needed in the cooking process
  120. Take off heat and let cool completely
  121. Cover and refrigerate for at least 1 hour.Preheat oven to 350 degrees
  122. Combine all ingredients in a small bowl
  123. Evenly spread on a baking sheet and bake until golden brown, about 7-10 minutes
  124. Set aside to cool.Cook 1 cup quinoa according to package directions
  125. Once cooked, add 1 1/2 teaspoons cinnamon, mix well
  126. Set aside to cool.Spoon 1/4 cup yogurt in bottom of glass.Spoon 1/4 cup quinoa on top of the yogurt.Spoon 1/4 cup cinnamon apples on top of the quinoa
  127. Repeat the layering and top with oat crumble
  128. Repeat with remaining glasses.In a bowl combine the quinoa flour, protein powder, coconut flour, ground flaxseed, cinnamon, and baking powder
  129. Mix well so all ingredients are incorporated and there are no clumps
  130. Add in the almond milk and egg white and stir to combine
  131. Add in the applesauce and vanilla extract and stir again to combine
  132. Let the mixture sit for a few minutes while your waffle iron (or pan) heats
  133. Once heated, add the batter to the waffle iron (if making pancakes, use a non-stick or lightly greased pan over medium heat, and add in small batches of the batter, allow 1-2 minutes to cook before flipping, these take a little longer to cook than the average pancake!) Cook for about 4 minutes until waffle iron light signals the waffles are done
  134. While the waffles are cooking, add the blackberries to a small bowl and microwave for 30 seconds, mash with a fork and stir in the stevia, or other sweetener
  135. Pour over the cooked waffles (or pancakes) and enjoy! Mix almond milk and lemon juice together and set aside.Pour boiling water over 3 cups bran
  136. Let stand for a few minutes
  137. Mix in the applesauce
  138. Mix together sugar, egg replacer and soured almond milk
  139. Next, add the soda and salt, then combine the flour and rest of the ingredients to the bran just until moistened
  140. Muffin tip: When making muffins, mix just until dry ingredients are moistened
  141. DO NOT OVERMIX.Spoon into lightly greased muffin tins nearly to the top so your tops will be rounded
  142. Otherwise, you will have a flat muffin
  143. Bake 400 for 18 to 20 minutes, or until done.Preheat oven to 350 F
  144. Line 10 muffin tins with paper or silicone liners, or spray with nonstick spray.In a large bowl, stir together the apples, coconut sugar, oil, quinoa, vanilla, apple cider vinegar, pecans, raisins and flax seeds to allow the coconut sugar to begin to dissolve
  145. Sift the all-purpose flour, baking powder, baking soda, salt and 5-Spice powder over the wet mixture
  146. Add the psyllium husks and oats and stir everything just to combine
  147. Using a large ice cream scoop or 1/3 cup measuring cup, heap the mixture into the muffin cups, filling them quite full (they will not rise any more while baking, so make the tops as high as you can)
  148. The mixture may seem as if it’s not sticking together enough, but don’t worry; it will become more cohesive as it bakes.Bake in preheated oven for 35-40 minutes, rotating the pans about halfway through baking, until a tester inserted in a center muffin comes out clean
  149. Cool for 5 minutes before removing to a cooling rack
  150. Allow to cool completely before eating (the muffins will be more fragile while warm, but will hold together fine once cool)
  151. Makes 10 muffins
  152. May be frozen
  153. If using flax egg, combine ground flax seeds with warm water
  154. Set aside to thicken.Preheat oven to 375 degrees
  155. Beat together sugar and butter (or coconut oil).In a separate bowl, beat (flax) egg and then add in milk.Sift together dry ingredients and add alternatively with milk and egg mixture to sugar mixture.With a spoon, fold in floured blueberries
  156. Pour into greased muffin tins and bake for 25 to 30 minutes.

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