Let’s pretend we’re two years old and learning our colors. This week, let’s talk about green. Face it, we’re all getting spring fever and looking forward to green grass. It might be a little bit yet, but it’s coming! How about some Green Apple Sanded Candy while you wait? It’s a little bit sour and a little bit sweet.
St. Patrick’s Day is coming up. Make some fun treats with Shamrock Shapes (sprinkles). Like sweet and salty together? How about Key Lime Pretzels?
Don’t let the kids turn green with envy. They can have their own Runt’s and Lego Blox just like their friends. Speaking of kids’ candy, stay tuned for our Easter/Spring basket and candy selection options.
If you love chocolate chip banana muffins, you will love this. It’s quick and easy. If you’ve never had quinoa, this is good starter recipe.
All ingredients available at The Country Cupboard except bananas.
1½ cup quinoa, rinsed and drained well
3 cups water
¼ cup + 2 tablespoons almond milk
2 tablespoons butter or coconut oil, melted
1½ teaspoon vanilla
½ teaspoon cinnamon
¼ cup + 2 tablespoons maple syrup
3 bananas, mashed
¼ cup + 2 tablespoons dairy-free chocolate chips
- Preheat oven to 375 degrees.
- Bring water to boil; add quinoa and salt. Bring to a boil, then reduce heat to low and simmer, covered, for 20 minutes until water is absorbed and quinoa is cooked. Remove lid and spoon quinoa into a large mixing bowl. Let cool.
- In a medium bowl, whisk together eggs, almond milk, vanilla, cinnamon and maple syrup. Add to quinoa and mix well. Gently stir in mashed bananas and chocolate chips. Spoon into individual baking dishes or one large baking dish. Bake for 20-25 minutes until breakfast bake is set. Serves 6
This may be made ahead of time, refrigerated overnight and baked in the morning. You may need to bake it longer since it started out cold.