September 30, 2020

Creamy, refreshing and oh so moreish! 

Set your little one up for the day ahead with this healthy take on a blueberry muffin. Chock full with nutrients and vitamins, it's sweet treat taste is sure to fool even the pickiest of eaters. One spoonful of this deliciously puddingy delight and they'll be asking for more! 



(makes 1 serving)

  • Quinoa or buckwheat flakes, 2 tbsp (+ 4 tbsp hot water)
  • Banana, ripe, ½
  • Frozen blueberries, ⅓ cup
  • Ground flax seeds, 1 tsp
  • (optional) Almond butter, 1 tsp
  • (optional) Vanilla bean powder, a dash
  • (optional) Cinnamon, a dash
  • Almond milk, ½ - ¾ cup, depending on desired consistency



  1. In a small bowl, soak 2 tablespoons of quinoa or buckwheat flakes in 4 tablespoons or hot water until all liquid is absorbed.
  2. Add soaked flakes along with all remaining ingredients to a blender and blend on high until smooth and creamy.
  3. Pour into a cup, optionally decorate with blueberries and/or a sprinkle of quinoa flakes, serve right away.



(makes 1 serving)

  • Quinoa or buckwheat or fine oat flakes (or mix of all), 3 tbsp
  • Ground flax seeds, 1 tsp
  • Water, filtered, ½ cup
  • Frozen blueberries, ¼ cup
  • Banana, ripe, ⅓, mashed
  • (optional) Vanilla bean powder, a dash
  • (optional) Cinnamon, a dash
  • Low fat Greek yogurt (or coconut alternative), 2 tbsp



  1. Add all ingredients besides yogurt to a small saucepan. Mix well and bring to a simmer.
  2. Cook over low heat for 5-8 minutes, until thick and creamy, stirring frequently.
  3. Remove from heat and let cool for 10-15 minutes.
  4. Mix in 2 tablespoons of yogurt.
  5. Transfer to a cup or bowl, top with banana and blueberries and/or puffed quinoa. Serve lukewarm.


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