Zucchini & Dill Breakfast Chickpea Pancakes
zucchini & dill take on breakfast chickpea pancakes, with chickpea flour, zucchini, feta and dill.
Blueberry & Almond Baked Breakfast Quinoa Cups
Blueberry & almond take on baked breakfast quinoa cups, with balanced ingredients and a practical method for home cooking.
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- 30 min
- Calories
- 402 kcal
- Protein
- 18.6 g
- Carbohydrates
- 46.4 g
- Fat
- 16.7 g
- Fiber
- 9.4 g
Ingredients
- 130 g quinoa cooked
- 55 g egg
- 60 g milk
- 100 g berries
- 15 g almonds
Instructions
- Prepare the ingredients: 130 g quinoa cooked, 55 g egg, 60 g milk, 100 g berries.
- Mix cooked quinoa, egg, milk and fruit; divide into muffin cups and bake at 180°C until firm and golden.
- Taste, adjust seasonings as desired, and serve.
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