Cinna Coco Quinoa Bites Recipes

CINNA-COCO QUINOA BITES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease 24 non-stick mini-muffin cups.
• Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes.
• Stir coconut, brown sugar, whole wheat flour, cinnamon, and salt together in a bowl. Add quinoa and eggs to coconut mixture; stir until completely combined. Drop coconut mixture by the tablespoonful into prepared muffin cups.
• Bake in the preheated oven until slightly crisp and golden brown, 15 to 20 minutes.

CINNA-COCO QUINOA BITES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease 24 non-stick mini-muffin cups.
• Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes.
• Stir coconut, brown sugar, whole wheat flour, cinnamon, and salt together in a bowl. Add quinoa and eggs to coconut mixture; stir until completely combined. Drop coconut mixture by the tablespoonful into prepared muffin cups.
• Bake in the preheated oven until slightly crisp and golden brown, 15 to 20 minutes.

CINNA-COCO QUINOA BITES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease 24 non-stick mini-muffin cups.
• Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes.
• Stir coconut, brown sugar, whole wheat flour, cinnamon, and salt together in a bowl. Add quinoa and eggs to coconut mixture; stir until completely combined. Drop coconut mixture by the tablespoonful into prepared muffin cups.
• Bake in the preheated oven until slightly crisp and golden brown, 15 to 20 minutes.

CINNA-COCO QUINOA BITES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease 24 non-stick mini-muffin cups.
• Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes.
• Stir coconut, brown sugar, whole wheat flour, cinnamon, and salt together in a bowl. Add quinoa and eggs to coconut mixture; stir until completely combined. Drop coconut mixture by the tablespoonful into prepared muffin cups.
• Bake in the preheated oven until slightly crisp and golden brown, 15 to 20 minutes.

HIGH-PROTEIN BAKED QUINOA BITES RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (180˚C). Grease a baking sheet with nonstick spray.
• Finely chop the Tuscan kale. Mince the garlic.
• Heat a drizzle of olive oil in a medium pan over medium heat. Sauté the minced garlic and red pepper flakes for 1 minute, until fragrant. Add the kale and cook until softened, about 3 minutes. Remove from the heat and set aside.
• Chop the sun-dried tomatoes and add to the kale mixture.
• In a large bowl, beat the eggs, then add the quinoa, oat flour, kale mixture, oregano, basil, parsley, salt, and Parmesan cheese. Mix well.
• Shape the quinoa mixture into 20 small patties. Place on the prepared baking sheet.
• Bake for 20 minutes, until the patties are golden brown and crispy.
• Serve as desired. The bites will keep in the fridge for up to 6 days, or in the freezer for up to 1 month.
• Enjoy!