3 Guilt-Free Quinoa Dessert Recipes

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A nutritional powerhouse, quinoa has a way of stealing the spotlight from the rest of the ancient grains. It’s just so darn versatile. Seriously — you can enjoy it for every single meal of the day. Add it to your pancakes in the a.m., throw it in your salads at lunchtime, or mix it into your chili for dinner.

But it doesn’t stop there. Quinoa also shines through in everyone’s favourite meal of the day — dessert. Yes, you read that correctly. With tons of fiber and protein, quinoa is the perfect ingredient for guilt-free, sweet treats you can enjoy as a snacks at home, in the office or even after workout sessions.

Not convinced yet? I think these recipes should do the trick.

Guilt-free Quinoa Recipes

Apple Cinnamon Quinoa Bites

Fitness Blog Surrey BC - Platinum Athletic Club

Fitness Blog Surrey BC – Platinum Athletic Club

Yield: 26 bites – source And They Cooked Happily After

INGREDIENTS

DIRECTIONS

  1. Preheat oven to 350 degrees.
  2. In a large mixing bowl, add your cooked quinoa and quick oats. In a separate smaller mixing bowl, combine your cinnamon, nutmeg and sugars and then add the spice mixture to the quinoa and oats. Then add the maple syrup, apples and eggs and mix until just combined.
  3. Spray your mini muffin pan (24 count) with non-stick cooking spray. Make sure to spray the top of the pan as well. The quinoa bites will overflow out of the cup a little bit, so you don’t want the tops to stick.
  4. Fill each muffin slot with 1 tablespoon of the mixture and bake for about 15-20 minutes. Serve warm!

Nutritional Information Per Bite

Calories – 38 / Fat – 0.7 grams / Protein – 1.2 grams / Fiber – 0.6 grams / Carbohydrates – 6.25 grams

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No Bake Coconut Quinoa Cookies

Fitness Blog Surrey BC - Platinum Athletic Club

Fitness Blog Surrey BC – Platinum Athletic Club

Yield: 30 bites – source Popsugar FItness

INGREDIENTS

  • 1½ cups Ancient Harvest quinoa flakes
    1½ cups unsweetened desiccated (or shredded) coconut
    ½ cup coconut sugar, date sugar or other unrefined sugar
    ½ cup creamy almond butter or peanut butter
    ½ cup coconut oil, in a liquid state
    ½ cup unsweetened vanilla almond milk
    2 Tablespoons maple syrup
    ¼ cup cocoa powder
    ½ teaspoon vanilla
    Pinch of sea salt
    Coconut flakes for topping

DIRECTIONS

  1. Combine quinoa flakes and shredded coconut in a large mixing bowl.
  2. Add sugar, almond butter, coconut oil, almond milk, maple syrup, cocoa powder, vanilla, and sea salt in a sauce pan. Heat over low-medium heat until everything is combined and melted.
  3. Pour chocolate mixture over the quinoa flakes and coconut. Stir until everything is well combined.
  4. Drop dough by spoonfuls on to a prepared baking sheet lined with parchment paper. Use your hands to shape the cookies into desired shapes — I like making them into little mounds. Top each with a coconut flake, if desired.
  5. Place baking sheet in the fridge or freeze until cookies are set (about 30 minutes), then serve. Store any leftover cookies in the fridge for later.

Calories per serving: 113

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Pumpkin Quinoa Muffins

Yields: 12 muffins – source PopSugar Fitness

Fitness Blog Surrey BC - Platinum Athletic Club

Fitness Blog Surrey BC – Platinum Athletic Club

INGREDIENTS

  • 1 cup quinoa
    1/4 cup applesauce
    1 1/2 cup whole-wheat flour
    1/4 cup coconut flour
    1/4 cup almond meal
    2/3 cup agave syrup
    1 1/2 teaspoons baking powder
    1 teaspoon salt
    3/4 cup almond milk
    3/4 cup pumpkin purée
    1 teaspoon vanilla
    1 teaspoon pumpkin spice
    1/2 teaspoon cinnamon

DIRECTIONS

  1. Preheat oven to 350ºF. In a medium saucepan, bring quinoa and 1 cup water to a boil. Reduce to a simmer; cover, and cook until water has been absorbed and quinoa is tender, 11-13 minutes.
  2. Meanwhile, line a standard 12-cup muffin pan. In a medium bowl, whisk together flour, baking powder, salt, pumpkin spice, cinnamon, and 2 cups cooked quinoa; reserve any leftover quinoa for another use.
  3. In a medium bowl, whisk together applesauce, almond milk, pumpkin puree, agave syrup, and vanilla. Add milk mixture to flour mixture, and stir just until combined; divide batter among prepared muffin cups.
  4. Bake until toothpick inserted into the center of a muffin comes out clean, 25-35 minutes. Cool muffins in pan, 5 minutes; transfer to a wire rack to cool completely.

Calories per serving: 228