In the Kitchen
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This recipe is a one-bowl wonder and so easy to whip up! I often have cooked quinoa in the fridge and bananas “on the verge” so this is the perfect protein and fiber-packed recipe to use them up. Customize the flavor of these make-ahead breakfasts/snacks based on the toppings of your choice and enjoy cold or warm or in between.
Note: I love cassava as a “partner flour” but if it’s not an ingredient that you keep handy, you can try increasing the almond flour or replacing it with tapioca starch or even possibly oatmeal flour. Play around – enjoy!