Quinoa Flake Breakfast Bake

When I featured this breakfast on Instagram and in my “behind the Instagram” WIAW post, I got a lot of comments about how delicious it looked and requests for a recipe. I pointed people to my recipe for a Baked Quinoa Flax Cake, but realized that since beginning to use quinoa flakes instead of oats for my baked breakfast cakes a few months ago, I’ve been experimenting and varying ingredients just like I used to with my oatmeal cakes. My current favorite version is a little different than the recipe I posted in January, and now I’m sharing it here. This Quinoa Flake Breakfast Bake is the perfect grain free way to begin your day, and also a neat little vehicle for peanut butter, chocolate chips, fruity jam, or other delicacies to make their mark on your morning.

 

 

 

 

Grain Free Chocolate Cherry Cake

What’s dark and rich and cherrylicious all over? This grain free Chocolate Cherry Cake, every slice bursting with the taste of dark chocolate and wild black cherries. Top with cherry vanilla icing for the perfect decadent dessert, or enjoy unadorned for the ultimate gluten and dairy free riff on a traditional Black Forest taste.

 

 

 

Blueberry Vanilla Muffins

There’s nothing quite like popping a fresh plump, juicy blueberry into your mouth, closing your eyes, and feeling the flavor explode on your tongue. But in my humble opinion, blueberries are also the best berry to bake with. Blueberry buckle, blueberry pie, blueberry cobbler, and of course, blueberry muffins. There are countless recipes out there for the making, but I’d like to introduce you to these gluten free Blueberry Vanilla Muffins. Made with sorghum flour, they’re the perfect blend of a light and fluffy interior with a sturdy, sweet exterior and tasty top. Wait for the first spring blueberries to roll in, and whip up a batch to see for yourself…

 

 

 

 

Buckwheat & Quinoa Banana Muffins

The first recipe I ever created was for Banana Maple Oat Muffins. They were the start of my marvelous muffin phase, when I was getting excited about baking and blogging, and for months I whipped up a batch on a weekly basis. So it’s a little sad that I can no longer indulge in the gluten free rolled oats that formed their muffin-y hearts. However, as with my oatmeal cakes, I’ve come up with a spin on those muffins that uses quinoa flakes instead of oats and produces just as a delicious a result. These Buckwheat & Quinoa Banana Muffins aren’t just gluten free. They’re totally grain free, dairy free, and perfect to munch on any time of day.

 

 

 

 

Weekly Workouts and Updates: Spring Has Sprung, 3/7-3/13

I don’t want to jinx it, but after this week, it seems like spring has sprung in New York City and I couldn’t be happier with the sunshine. It wasn’t a particularly cold winter. In fact, most of it was rather mild, save the arctic freeze over Valentine’s Day weekend. But there’s something about the arrival of spring, a season when the world is in bloom and everything is reborn, that’s particularly conducive to lazy weekend mornings, long runs in the not-yet-hot sun, fresh foods, and a general feeling that now is the time when new hopes and dreams can come alive.

 

 

 

Oatmeal Cake Recipe Roundup

I discovered during my recent elimination diet that gluten free grains were contributing to my stomach issues. That means that for the most part I’m leaving grains like oats, rice, and corn out of the array of foods I consume on a daily basis, and experimenting with grain free flours like quinoa, buckwheat, coconut, and tapioca in my baking endeavors. I’m still indulging occasionally, like with the gluten free Mickey waffles I had last weekend in Florida or maybe a bit of rice when I go out for a good sushi dinner. But 90% of the time I’m on the grain free bandwagon, and that means saying goodbye to the baked oatmeal cakes that I featured on the blog throughout my first year of recipe sharing. I still make many of the flavors using quinoa flakes rather than oats, but I thought I’d throw a spotlight on them now since they won’t be making appearances in my WIAW posts anymore!

 

 

 

Banana Peanut Butter Chip Breakfast Sundae

Hello and happy Friday! Today I’m dropping in before I head off for a whirlwind weekend in Florida to share the “recipe” for a breakfast I posted on Instagram on Monday morning. I say that in quotation marks because I don’t really think of it as a recipe, just a bunch of ingredients I mix together to have myself a little dessert for breakfast. But a friend and follower put in a request, so those who want to enjoy a blend of bananas, peanut butter, chocolate chips, and sweet creamy goodness at the start of the day, you’re in luck with this Banana Peanut Butter Chip Breakfast Sundae.

 

 

 

 

Baked Quinoa Flax Cake

This Baked Quinoa Flax Cake is the answer for anyone looking for a grain free alternative to traditional baked oatmeal. Made from quinoa flakes, coconut milk, yogurt, and egg whites, and subtly flavored with coconut oil and cinnamon, it’s a warming way to begin a winter’s day that takes just five minutes to prepare before you put it in the oven to bake while you get ready for your day.

 

 

Cinnamon Raisin Quinoa Muffins

When I first made the transition to eating gluten free, I learned to rely on gluten free oats as a base for many baked goods. Now that I’m limiting grains, I’ve found quinoa flakes to be an excellent substitute. With that in mind, I whipped up this batch of Cinnamon Raisin Quinoa Muffins over the weekend, perfect for breakfast or a snack just like my oat based banana, peanut butter, or pumpkin muffins. They take just ten minutes to whip up and fifteen to bake, and they’re grain free and easily made dairy free and even vegan!

 

 

Banana Bread Blondies

Tis’ the season for bananas. At least it is in my book, because with summer long past and fresh berries and melon a distant, mouthwatering memory, apples and bananas become my go-to fruits. I eat a lot of apples whole or sliced with some peanut butter. Bananas, on the other hand, I’m not a huge fan of plain, and I tend to eat them alone only after a race when they’re the only gluten and nut-free snack available! So how do I incorporate them? Well, I take those bananas and put them into bread or brownies.  And sometimes, while I’m whipping up such treats, I accidentally create a new one, like these grain free Banana Bread Blondies.