If you follow my Instagram @FussFreeCooking, you’d probably noticed my breakfast options were pretty predictable: eggs, mushrooms,coffee and on occasions pancakes. While there is nothing wrong being a repetitive eater, for the sake of trying something different, I have decided to include quinoa flakes in my breakfast routine.
The quinoa flakes I used are the Macro brand from Woolworths. To make quinoa flakes into porridge, it requires 1 part quinoa flakes to 2 parts water according to the packet instructions which I eventually deviated (as you do *wink*) to 1 part of water and 1 part of milk for a creamier texture and (not to mention) tastier outcome. Since quinoa porridge does not require as much cooking time as the rolled oats variety, the former is less likely to burn the milk as well.
After the success that I had with the overnight porridge pancakes, I was hoping to make something else with quinoa flakes other than porridge. If you are a fan of quinoa flake porridge, I hope that you will extend your love to these banana and quinoa flake microwave cakes which are gluten and dairy free. This is a clever recipe by Leanne Vogel, the holistic nutritionist and blogger behind Healthful Pursuit which is fast becoming a favourite in the FFC household.
Don’t let the lacklustre exterior fool you because these cakes reminded me of banana bread but they are a healthier, lighter and fluffier version. I also love that they have no added sugar and the natural sweetness from the banana is more than enough to sweeten the cakes. Especially, for a person who has the compulsion to drizzle maple syrup over anything that works, I feel less guilty about adding a drop of two of the sweet nectar to appease my cheeky habit.
And guys, I was being featured on MausJournal – a lifestyle website discovering inspiring people and sharing the love of food, culture, art and design based in Malaysia & Australia! You can find my interview with MausJournal here.