Sweets & Snacks
Protein Flip Blueberry Peach Quinoa Bake
Ingredients
- Base:
- 3 ripe peaches, sliced (reserve half for topping)
- 1 ½ cups fresh blueberries, tossed with 1 tsp cornstarch
- 1 cup quinoa, rinsed but uncooked
- 2 cups milk of choice (unsweetened almond, oat, dairy, etc.)
- 2 large eggs
- 2 tbsp allulose (plus 1 tsp for topping)
- 2 tbsp almond butter, softened
- 2 tsp ground cinnamon
- 1 tsp vanilla extract
- ¼ tsp sea salt
- 1 scoop Unjury unflavored protein powder
- 1 tbsp Just Better Fiber
- ¼ cup chopped walnuts (plus extra for topping)
- Toppings (per serving):
- ¼ cup plain Greek yogurt
- 1 tbsp chia seeds
Directions
- 1
Prep the Oven: Preheat to 350°F (175°C). Lightly grease a 9x9-inch baking dish.
- 2
Mix Wet Base: In a large bowl, whisk together eggs, milk, almond butter, allulose, cinnamon, vanilla, salt, protein powder, and fiber until smooth.
- 3
Add Dry Ingredients & Fruit: Stir in rinsed quinoa, then gently fold in half the peaches, all the blueberries, and walnuts.
- 4
Assemble: Pour mixture into the baking dish. Arrange reserved peach slices on top. Sprinkle with extra walnuts and the remaining 1 tsp allulose.
- 5
Bake: Place in the oven and bake 50–60 minutes, or until the center is set and a knife inserted comes out clean.
- 6
Cool & Serve: Let cool for 10–15 minutes before slicing. Serve warm or chilled with Greek yogurt and chia seeds.
- 7
Chef’s Note (Protein Flip™): This bake uses quinoa and Greek yogurt as primary protein sources, with eggs for structure and almond butter for richness. By keeping dairy as a topping and not the bulk of the protein, it balances plant and animal proteins while maximizing fiber.
