Description:
This simple recipe is very healthy and a time-saver as you can prepare it the night before. Also see our Flax –Maple Pancake Syrup
This is also a great recipe to use up those ripe pears or bananas.
Quinoa is a complete protein. It is full of good nutrients and vitamins. This means that while you are eating quinoa you are ensuring that your body is getting good quantities of the right minerals to keep you healthy while you are on a reduced diet. It makes an excellent breakfast because the carbohydrates in Quinoa are slow releasing you do not get a rush of energy like with other foods but instead gives energy all morning.
Ingredients:
1/2 cup short grain brown rice
1/2 cup quinoa
1/2 ripe pear or banana
2-3 Tbsp. organic shredded coconut
A pinch unrefined salt
1 1/2 cups pure water
Directions:
• Soak grains separately overnight.
• In the morning, discard the soaking water and wash thoroughly.
• Place grains in a blender with 1 1/2 cups water; add cored and cut pear, coconut and salt.
• Blend into smooth batter, adjusting the consistency by adding more water or coconut if necessary to achieve the desired consistency of thicker pancake or thin crepe batter.
• Bake slowly on a dry surface and keep in a glass or porcelain dish, covered, to retain moisture.
• Serve with the Flax –Maple Pancake Syrup or spreads of your choice.
Notes: This is an excellent recipe to make wraps for the families lunches, just remove the fruit and they are a perfect replacement for bread or buns.
Recipe by Eva Cabaca
Recipes submitted by Shannon Bliss, CNP, ROHP, RNCP, Certified Nutritional Practitioner and Certified Live Cell Microscopist. Kelowna 250-801-2798
Special Diet: Gluten Free, Vegetarian, Low Sodium, Low Fat, High Protein, High Fibre, Low Calorie
Category: Shannon Bliss Recipes
Submitted By: Shannon Bliss
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