SarahIf you are looking for a delicious sweet treat then this coconut cream quinoa tartlets breakfast recipe should be your first choice. These tartlets are gluten free and vegan. These quinoa tartlets with coconut cream are a perfect treat for a morning meal to start an energetic day.
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Last night I was thinking about something special for today’s breakfast and I start searching for a delicious treat for delicious breakfast that my family will love to eat. Then I started searching for my cookbooks and start thinking about that what I have in my hand. And I found, I have coconut cream then I thought about this coconut quinoa tartlets breakfast recipe and select it.
I served it today in the breakfast and we all enjoyed our delicious breakfast. Try this recipe in your kitchen I hope you will also love it and your family give some delicious complements so, try it and enjoy your compliments.
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| Servings | Prep Time | Cook Time | Passive Time |
| 8 | 10minutes | 10minutes | 2.15hours |
| Servings | Prep Time |
| 8 | 10minutes |
| Cook Time | Passive Time |
| 10minutes | 2.15hours |
- Crust:
- 1 1/4 cups quinoa flakes
- 1/3 cup quinoa flour
- 1/3 cup unsalted almonds
- 2 tablespoons maple syrup
- 1/3 cup coconut oil melted
- 1 tablespoon water
- Filling:
- 1 cup coconut milk canned
- 1 cup almond milk
- 1/2 cup Coconut Palm Sugar
- 1/4 cup quinoa flour
- 1 teaspoon coconut extract
- 1 teaspoon vanilla extract
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Ingredients
Servings:
Units:
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Nutrition Facts
How to Make Coconut Cream Quinoa Tartlets Breakfast Recipe
Amount Per Serving
Calories 329 Calories from Fat 189
% Daily Value*
Total Fat 21g 32%
Saturated Fat 13g 65%
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Sodium 47mg 2%
Potassium 81mg 2%
Total Carbohydrates 32g 11%
Dietary Fiber 2g 8%
Sugars 14g
Protein 5g 10%
Calcium 3%
Iron 8%
* Percent Daily Values are based on a 2000 calorie diet.
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- Preheat oven to 350 degrees.
- Make the crust by placing quinoa flakes, quinoa flour, and almonds in the bowl of a food processor and process for 2 to 3 minutes.
- Add maple syrup and oil pulse until mixture comes together and becomes crumbly. Add vodka or water and pulse again.
- Turn mixture into tartlet pans and press into the bottom and sides of the pan. Bake for 10 minutes. Remove from the oven and allow to cool.
- Meanwhile, combine coconut milk, milk, palm sugar, quinoa flour and extracts in a medium saucepan. Bring to a boil, whisking constantly.
- Allow to boil for one minute, then remove from heat and allow to stand for 5 minutes. Transfer into pie shell and refrigerate until set, at least 2 hours.
Serve and Enjoy with your family.
