Here is another baked breakfast, still gluten free like the rice pudding, but also egg-free. Quinoa and silken tofu combine to make a velvety, protein-packed breakfast that will keep you going until lunch.

Baked Maple Quinoa Porridge


3 cups cooked quinoa
1/4 cup dried fruit – chopped pineapple, dates, raisins, apricots, etc
1/4 cup nuts/seeds – walnuts, pumpkin seeds, hemps seeds, etc
1 cup silken tofu
1 cup milk – almond, cow, soy or rice – you choose
1 Tb coconut oil
2 Tb ground flaxseed
3 Tb pure maple syrup
pinch sea salt
1 Tb pure vanilla extract
pinch of each ground cloves, nutmeg and cinnamon

Preheat oven to 350F. In a casserole dish, combine cooked quinoa and dried fruit and nuts/seeds.
In blender, place silken tofu, milk, coconut oil, ground flax, maple syrup, sea salt, vanilla extract and spices. Blend until well combined and smooth. Pour over quinoa and stir to combine. Sprinkle with extra ground cinnamon.
Bake for 25-30 minutes until bubbling in cooked through. Remove from oven. Scoop into bowls and serve warm with milk of your choice, if desired. Keeps well in the fridge for 3-4 days, and can be reheated for other breakfasts or snacks.