Tag Archives: No Sugar Added

Banana Quinoa Muffins (4th of July edition :)) // Gluten Free and DELICIOUS

This is my 3rd time making these since I first made them about 3 weeks ago haha.  Our neighborhood has this huge parade, and I thought these would be perfect for before hand (ok, and after too!)  I doubled the recipe from my first attempt, and added some blueberries, craisins, and shaved coconut to the top to make them more festive 🙂Blog Gluten Free Banana Quinoa Muffins 4th of July-1Blog Gluten Free Banana Quinoa Muffins 4th of July-2Blog Gluten Free Banana Quinoa Muffins 4th of July-3Hope everyone has a happy and safe 4th!

Ingredients (Made 21 muffins)

  • 2 Cup cooked Quinoa
  • 4 fully ripe bananas
  • 1 1/2 Tablespoon Coconut Oil
  • 4 Eggs
  • 3 Medjul Dates (pitted)
  • 1/2 teaspoon pure Vanilla
  • 3 grinds of Sea Salt (aka not very much :))
  • 1/2 cup blueberries, craisins, and coconut to sprinkle on top (optional)

Directions

You can do all of it in the Cuisinart or mixing bowl.  One dish-easy clean up-WIN!!Blog Gluten Free Banana Quinoa Muffins-2

  • Preheat oven to 350 degrees.
  • Throw everything into a Cuisinart/Mixer and blend until creamy.
  • Put into muffin tins, greased loaf, or greased ramicans (that’s what I used the first time)
  • After 5 minutes of baking, take out and sprinkle with blueberries, craisins, and coconut.  I waited too long and the top was already too cooked.  They barely stuck, but I wanted them to sink into the muffin a little bit.
  • Bake for a total 18-20 minutes or until top is firm and lightly golden.  I’m a firm believer in slightly undercooking when baking.  It will continue to bake after you take it out, so if you wait until it’s completely firm it’s too done.  You can always do the toothpick test.  Insert a toothpick and if it comes out clean, it’s done.  If it has batter still on it, not yet done.
  • Sprinkle with unsweetened coconut flakes.
  • These are really moist.  I’m not sure why.  They don’t do well if you seal them up in a container, so just leave them out and they will not dry out.

ENJOY!

Nutritional Facts (I entered all the ingredients into Calorie Count)

Serves 21 //  Calories per muffin- 120 // Total Fat- 4.1g // Saturated Fat- 2.5g // Cholestererol- 55mg // Sodium- 99mg // Potassium- 198mg // Total Carbohydrates-20.2g // Dietary Fiber-2.1 // Sugars- 9.6g // Protein- 3.4g

dit-elle-Lauren

No Bake Almond Quinoa Balls // Gluten Free

Here’s my 3rd recipe using quinoa in “baking”.   FYI, I made the  Banana Quinoa Muffins again but doubled them this time! 🙂  Not to leave the No Bake Lemon Coconut Quinoa Balls out, but they weren’t as big of a hit in my immediate household (sorry Mom!)  My 17 year old said “These taste like healthy cake pops.”  I’ll take it!! 🙂

Once again, the best part of this next recipe is that after you have made a batch of quinoa, the rest is no bake/aka easy!!Blog No Bake Gluten Free Almond Quinoa Balls-1 Blog No Bake Gluten Free Almond Quinoa Balls-2

Ingredients (Made 15 Balls)

  • 1 Cup cooked Quinoa
  • 1/2 Cup Almonds (for rolling)
  • 1/2 Cup Natural Almond Butter (could also use peanut butter)
  •  2 Bananas
  • 4 Medjul Dates

Directions

You can do all of it in the Cuisinart.  One dish-easy clean up-WIN!!

  • Pulse almonds until they are the size of half a grain of rice (or look like quinoa! :), sprinkle on a plate for rolling later)
  • Blend Almond Butter, Bananas, and dates.
  • Add in quinoa and pulse a few more times, just to mix it all together.
  • Take a heaping Tablespoon and form balls in your hand (mine were about 1.5 inches wide).
  • Roll in crushed almonds and place in the freezer.  You can eat them frozen, but they are best after warming up a few minutes.

ENJOY!

Nutritional Facts (I entered all the ingredients into Calorie Count)

Serves 15 //  Calories per ball-114 // Total Fat- 6.5g // Saturated Fat- .6g // Total Carbohydrates-12.4g // Dietary Fiber-1.9 // Sugars- 6.2g // Protein-3.1g

dit-elle-Lauren

No Bake Lemon Coconut Quinoa Balls // Gluten Free

Here’s my 2nd recipe using quinoa in “baking”.   Btw, I’m totally making the Banana Quinoa Muffins again this week!!  Maya’s been asking for them every day haha 🙂  They disappeared so fast!

The best part of this next recipe is that after you have made a batch of quinoa, the rest is no bake/aka easy!!Blog No Bake Gluten Free Lemon Coconut Quinoa Balls -1 Blog No Bake Gluten Free Lemon Coconut Quinoa Balls -2 Blog No Bake Gluten Free Lemon Coconut Quinoa Balls -3

Ingredients (Made 15 Balls)

  • 1 Cup cooked Quinoa
  • 1/2 Cup Almonds
  • 1 Tablespoon Coconut Oil
  • 1/4 teaspoon shredded lemon rind
  • 1 Cup Medjul Dates
  • 2 Tablespoon unsweetened shredded coconut (can get super cheap in the bulk section of a health food store)

Directions

You can do all of it in the Cuisinart.  One dish-easy clean up-WIN!!

  • Pulse almonds until they are the size of half a grain of rice (or look like quinoa! :))
  • Add in Dates, lemon rind, and coconut oil and pulse until mixture clumps together.
  • Add in quinoa and pulse a few more times, just to mix it all together.
  • Take a heaping Tablespoon and form balls in your hand (mine were about 1.5 inches wide).
  • roll in unsweetened coconut and place in the freezer.  You can eat them frozen, but they are best after warming up a few minutes.

ENJOY!

Nutritional Facts (I entered all the ingredients into Calorie Count)

Serves 15 //  Calories per ball- 65 // Total Fat- 3.1g // Saturated Fat- 1.3g // Cholestererol- 0mg // Sodium- 0mg // Potassium- 43mg // Total Carbohydrates-10.8g // Dietary Fiber-1.3 // Sugars- 6g // Protein-1.3g

dit-elle-Lauren

Banana Quinoa Muffins // Gluten Free and DELICIOUS

I’ve been dying to try some recipes out using quinoa in baking.  I am not sure why, except that I love quinoa (it’s a superfood!), and thus far, I’ve only used it in savory dishes.  I cooked up a batch yesterday in my rice cooker and experimented with 3 different treats.  No recipe, just throwing in things I thought would taste good.  All three desserts got different votes for “favorite” from the 7 taste testers.  Overall, a success I think!  I’ll be posting the other recipes soon.

This one was my favorite.  It’s super moist, delicious, and healthy too.  It has no added sugar, but is plenty sweet due to the dates and bananas.  Oh, and it is so incredibly easy to make!  I will never make another banana bread again!  Add a cream cheese frosting and it would be DECADENT!!  Mmmmm….Blog Gluten Free Banana Quinoa Muffins-1Blog Gluten Free Banana Quinoa Muffins-4Ingredients (Made 6 muffins, or might make small loaf)

  • 1 Cup cooked Quinoa
  • 2 brown spotted bananas
  • 1 Tablespoon Coconut Oil
  • 2 Eggs
  • 2 Medjul Dates
  • 1/4 teaspoon pure Vanilla
  • 3 grinds of Sea Salt (aka not very much :))
  • 1 Tablespoon unsweetened shredded coconut (can get super cheap in the bulk section of a health food store)

Directions

You can do all of it in the Cuisinart or mixing bowl.  One dish-easy clean up-WIN!!Blog Gluten Free Banana Quinoa Muffins-2

  • Preheat oven to 350 degrees.
  • Throw everything into a Cuisinart/Mixer and blend until creamy.
  • Put into muffin tins, greased loaf, or greased ramicans (that’s what I used)
  • Bake for 20-25 minutes or until top is firm and lightly golden.  I’m a firm believer in undercooking when baking.  It will continue to bake after you take it out, so if you wait until it’s completely firm it’s too done.  You can always do the toothpick test.  Insert a toothpick and if it comes out clean, it’s done.  If it has batter still on it, not yet done.
  • Sprinkle with unsweetened coconut flakes.
  • These are really moist.  I’m not sure why.  They don’t do well if you seal them up in a container, so just leave them out and they will not dry out.
    Blog Gluten Free Banana Quinoa Muffins-3ENJOY!

Nutritional Facts (I entered all the ingredients into Calorie Count)

Serves 6 //  Calories per muffin- 120 // Total Fat- 4.1g // Saturated Fat- 2.5g // Cholestererol- 55mg // Sodium- 99mg // Potassium- 198mg // Total Carbohydrates-20.2g // Dietary Fiber-2.1 // Sugars- 9.6g // Protein- 3.4g

dit-elle-Lauren