2 Bananas, sliced
1 cup dry BBF Quinoa - rinsed and drained (for a creamy bake add in ¾ cup already cooked quinoa)
2 eggs or 2 Tbsp Chia Seeds - hydrated with 6 Tbsp water
2 cups plant-based milk
2 tsp Cinnamon
2 tsp Vanilla
2 Tbsp Agave Syrup optional – or add a few chopped dates
1½ cups Fresh or Frozen Berries
Nuts and/or seeds
Top with more plant milk
Slice the bananas into a large baking dish and spread them on the bottom of the pan.
Next, add all of the wet ingredients into a small bowl and whisk. Spread the dry quinoa over the bananas and then layer in your fresh or frozen berries. Gently drizzle the custard mixture over the ingredients in the pan.
Bake at 350 for 60-70 minutes, until the quinoa is cooked.
Add on your favorite toppings, fresh fruit, and nuts, but vegan yogurt works as well!