4 Easy Healthy Breakfast cookies

 

Ingredients

  • 4 cups cubed butternut squash about 1 small
  • 1/4 cup almond milk
  • 1/4 cup nutritional yeast or parmesan
  • 4 cups cooked quinoa
  • 1 cup shredded vegan cheese or shredded cheese of choice

Instructions

  • Preheat oven to 375 degrees F.
  • Peel and seed butternut squash. Chop into 1" chunks, add to a stock pot, cover with 1" of water and boil until fork tender, about 15 minutes. Drain and transfer to a blender.
  • Add almond milk and nutritional yeast into a blender and blend on high until silky smooth and creamy. Add more milk as needed - texture should be thick, but easily pourable.
  • Transfer to a bowl and add quinoa and cheese. Stir until combined.
  • Transfer the quinoa mac and cheese into a baking dish, smoothing the top and sprinkling on additional cheese if desired. Bake for 20 - 30 minutes, until bubbly.
  • Remove from oven, cool slightly and enjoy immediately.

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