Saturday, September 19, 2015

Crockpot Banana Bread Quinoa *

This was another one that just didn't quite do it for us.  It was good, in an odd way, but it was just way too sweet for my tastes.  It wasn't that it was quinoa, because I do love quinoa.  I even love it in the crockpot.  It's just not quite right in this one.  For one thing, the bananas just don't blend into it very well.  They taste almost like they're going bad (and mine were just ripe, not over-ripened, as the recipe suggests).  It just didn't work for me.  I'm definitely going to keep trying to find a similar recipe that we can enjoy, though.  I just love how versatile quinoa can be!

(luckymommyto2boys ~ Amy ~ TheRealisticNutritionist)

1 cup of quinoa (I used Bob’s Red Mill)
1/2 cup of Seasonal Coffee-mate Warm Cinnamon Sugar Cookie *
1/2 cup low-fat milk
1 cup water
1 1/2 banana (past ripe)
2 tablespoons chopped walnuts
3 tablespoons brown sugar
1 1/2 tablespoons butter, melted
1/2 teaspoon vanilla extract
*NOTE! If you can’t find that kind of creamer or you’d prefer to use something else, substitute light cream and add about 1 – 1/2 tablespoons cinnamon.

Mash the banana in a bowl and set aside. In another bowl, mix the brown sugar and walnuts together.
Pour quinoa, creamer (or light cream), milk, water, butter and vanilla into the crock pot. Add the mashed banana and stir to evenly distribute. Sprinkle the sugar and walnut mixture into the quinoa and stir to mix.
Cook on low for 4 – 6 hours, or until the quinoa is fully cooked. If you need to, add additional liquid or sugar to the mixture for taste.
Serve warm and garish with slices of banana!

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