Wednesday, April 9, 2014

Vanilla Blueberry Passover Breakfast Cereal (Gluten-Free & Sugar-Free)

Happy Hump Day!  So what if it's only Wednesday, today is probably the nicest day weather-wise of 2014 so far! 

I have another yummy, healthy Passover recipe for you.

I know I say this every year, but I think it's worth repeating: Please do not buy any of those processed Passover foods at the grocery store!  They are full of total crap.  I read the ingredients on a box of the 'cereal' and it was basically nothing but potato starch and sugar.  Mmm!  If you think that can power you through your day, I think you'll be disappointed.

This, on the other hand, is not only delicious, but sugar-free, gluten-free and high in protein. I hope it will help ease Adam's suffering over the 8 days of the holiday this year.  I'll just watch.  While I am contemplating fasting for Yom Kippur next year, I have no desire...probably keep Kosher for Passover anytime soon.

Even if you're not part of the tribe, if you need to avoid gluten, this is a good breakfast or snack option.  With some milk or yogurt, its a delicious, satisfying meal to help get you through the day.

Vanilla Blueberry Passover Breakfast Cereal (Gluten-Free & Sugar-Free)

12 cups plain, puffed quinoa
2 tbls chia seeds
4 egg whites
1/2 cup granulated stevia (or you can try xylitol or coconut sugar)
1 scoop 100% whey protein powder (28g), plain or vanilla
2 tsp vanilla extract

1 cup dried blueberries, preferably unsweetened
1/2 cup sliced almonds (optional)

Place quinoa and chia seeds in a large bowl.  Whisk together egg whites, stevia, protein powder and vanilla extract.  Pour over quinoa and stir until evenly coated.  Spread on 2 large parchment-lined baking sheets and bake at 350F for 10 minutes.  Stir and rotate sheets, then bake for an additional 5 minutes.  Let cool and then crumble larger clumps.  Mix with blueberries, and nuts, if using.  Keep in air tight container for up to 2 weeks.

This recipe has been shared with the Gluten-Free Friday Link Up.

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