Zucchini & Dill Breakfast Chickpea Pancakes
zucchini & dill take on breakfast chickpea pancakes, with chickpea flour, zucchini, feta and dill.
Peach & Walnut Baked Breakfast Quinoa Cups
Peach & walnut take on baked breakfast quinoa cups, with balanced ingredients and a practical method for home cooking.
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Get My Personalized Plan- Preparation time
- 30 min
- Calories
- 399 kcal
- Protein
- 17.8 g
- Carbohydrates
- 43.5 g
- Fat
- 18.3 g
- Fiber
- 6.3 g
Ingredients
- 130 g quinoa cooked
- 55 g egg
- 60 g milk
- 110 g peach
- 14 g walnuts
Instructions
- Prepare the ingredients: 130 g quinoa cooked, 55 g egg, 60 g milk, 110 g peach.
- 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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