Best 7 Wild Blueberry Maple Breakfast Quinoa With Toasted Pecans Recipes

WILD BLUEBERRY & MAPLE BREAKFAST QUINOA WITH TOASTED PECANS

Steps:

• Rinse quinoa in fine mesh strainer under running water. Drain well.
• Place quinoa in saucepan over medium heat. Cook about 10-15 minutes, or until quinoa turns golden brown. (The quinoa will pop as it turns golden brown).
• Add the milk, water and vanilla (and maple flavoring if using) to the saucepan. Bring to a boil. Reduce heat to low and cover, cooking about 10-15 minutes or until all liquid is absorbed. Remove from heat and let stand 3-5 minutes.
• Stir in cinnamon, blueberries and pecans. Spoon into serving bowls. Drizzle each bowl with a tablespoon of pure maple syrup.

WHOLESOME SPELT WAFFLES

Steps:

• Preheat your waffle iron.
• Mix the dry ingredients on a large bowl. Then whisk in all the wet ingredient-until smooth.
• Scoop the batter onto the waffle iron and close. Cook for 2-5 minutes, then repeat.
• Make 12- 4 inch waffles.

VERMONT MAPLE PECAN COOKIES

Steps:

• Preheat oven to 300 and position racks in the upper and lower thirds of the oven.
• Line two baking sheets with parchment paper.
• Combine oats, coconut, flour, salt, cinnamon, and brown sugar in a bowl. Whisk to blend.
• Combine butter, maple syrup, and corn syrup in a medium saucepan.
• Heat over medium heat until butter melts, stirring occasionally, and remove from heat.
• Combine baking soda and boiling water and stir to dissolve.
• Add to maple syrup ingredients and stir well.
• Add maple or vanilla extract. Stir into dry ingredients.
• Add pecans and stir well.
• Place 1/4 cup size balls of dough on baking sheets, 3 inches apart. Flatten slightly.
• Bake 18 to 20 minutes, until golden brown and set, rotating positions halfway through the baking process.
• Cool on the baking sheets 5 minutes and transfer to a wire rack to cool completely.

SPICED MAPLE PECANS

Steps:

• preheat oven to 350 degrees.
• place rack in center of oven.
• spread pecans in a large roasting pan.
• bake until lightly toasted,about 8 minutes.
• combine the corn and maple syrups.
• pour over the nuts.
• toss to coat well.
• bake stiring occasionally,untillthe nuts have absorbed most of the syrup.
• (about 10 minutes) mix the sugar,cumin,paprika,chili powder,salt and cayenne.
• pour over the nuts in a bowl.
• toss gradually,adding the sugar mixture untillthe nuts are coated with the sugar.
• cool slightly and break apart any nuts that stick together.
• pour onto a baking sheet and cool completly.
• store in a air tight container.
• can be kept at room temp for up to 1 week.

CORNMEAL PANCAKES WITH BLUEBERRY MAPLE SYRUP

Steps:

• Preheat oven to 200 degrees.
• Whisk flour, cornmeal, brown sugar, baking powder, salt, baking soda and nutmeg in a large bowl.
• In another bowl, whisk egg yolks with buttermilk, milk, melted butter, and vanilla extract.
• Combine the wet and dry ingredients to make a thick batter, be sure not to overmix.
• Whip egg whites until they have soft peaks.
• Fold the whipped egg whites into the batter.
• Heat a large nonstick skillet over medium heat.
• Lightly coat the surface with butter.
• Pour about 1/4 cup of the batter into the skillet for each pancake.
• Cook until bubbles break the surface of the pancakes and the undersides are golden brown.
• Flip pancakes and cook for another minute or so on the other side.
• Keep cooked pancakes warn on baking sheet in the oven while you cook the rest.
• Serve pancakes with warm blueberry syrup.
• For the syrup:.
• toss the blueberries and maple syrup in a small saucepan.
• Add cinnamon stick and cook over high heat until boiling and blueberries begin to pop, about 5 minutes.
• Remove from heat, remove cinnamon stick, and whisk in butter and lemon juice.

BLUEBERRY LEMON BREAKFAST QUINOA

Steps:

• Rinse quinoa in a fine strainer with cold water to remove bitterness until water runs clear and is no longer frothy.
• Heat milk in a saucepan over medium heat until warm, 2 to 3 minutes. Stir quinoa and salt into the milk; simmer over medium-low heat until much of the liquid has been absorbed, about 20 minutes. Remove saucepan from heat. Stir maple syrup and lemon zest into the quinoa mixture. Gently fold blueberries into the mixture.
• Divide quinoa mixture between 2 bowls; top each with 1 teaspoon flax seed to serve.

BREAKFAST QUINOA (COLD)

Steps:

• cook quinoa in water or juice with cinnamon according to package. usually it is bring to a boil, reduce heat cover and simmer for 15 minutes.
• cool a little and stir everything in.
• keep in the fridge and serve cold.
• this will keep for a few days in the fridge.