- Jules Fuel – my superfood quinoa oatmeal!
- Banana pancakes – pre-make these, then throw them on the fire with some tin foil!
- Overnight oats – fill a mason jar with oats, buckwheat, maple syrup, dried fruit and seeds, then fill it up with almond milk, shut the lid, and throw it in the cooler!
- The Vegan Egg (trying this for the first time this weekend while we’re camping) with some Tempeh bacon, tomato, avo, and Chao cheese in a whole grain wrap.
- Roasted weiners (still possible) and dijon wrapped in a bun or romaine – Field Roast and Gusta are the best in my books!
- Sandwiches: bring your bread slices, tomatoes, lettuce, avocado, hummus, and tempeh (either pre-cooked, or cooked on your skillet)
- Pre-baked sweet potatoes: wrap them in tin-foil, then throw them on the fire at your campsite. Top it off with nut butter, maple syrup, or a pre-made tahini sauce
- Dinner: Make it a one-bowl wonder by pre-cooking one of these:
- Trail Mix
- Apples, oranges, bananas, dried fruit
- Dip-ables: hummus & veggies, chips & guac & salsa
- Quinoa – complete with all 9 essential amino acids, this little seed will provide you with ample protein, and tons of minerals! This is what makes these brownies so satiating.
- Dates – nature’s candy! These amazing fruits are so sweet, but they also come with the fibre, nutrients, vitamins and minerals your body needs. Because they’re packed with fibre, they’re a great sweetener that won’t spike your blood sugar like the usual suspects (white refined sugar being the worst, and maple syrup being the next best thing to dates).
- Cacao – hello antioxidants! The raw cacao powder is not only and aphrodisiac, but also a start when it comes to preventing disease.
Fudgy Quinoa Brownies
Vegan & Gluten Free
Time: Prep time: 15 minutes, Cook time: 30-35 minutes
- 2 cups quinoa, cooked (I used red, but you can use white instead!)
- 2 cups pitted dates, soaked for 10 minutes in warm water, then drained
- flax egg (1 tbsp flax meal + 3 tbsp water = let sit for 5-10 minutes)
- 1 tbsp coconut oil (plus 1 tsp for oiling baking dish)
- 1 tsp baking powder
- 1/2 cup cacao powder
- 1 tbsp cinnamon
- 1 tsp vanilla (powder or extract)
- 1/2 cup cacao nibs or chopped pecans
- Pre-heat oven to 350, and oil 8 x 8 baking dish with coconut oil and a paper towel
- In a food processor, add the pre-cooked quinoa, baking powder, cinnamon and blend until sticky and almost pasty
- Add the cacao powder, vanilla, coconut oil and flax egg. Blend until nearly smooth
- Add the drained dates into the food processor and blend until smooth and a ball starts forming. Scrape down the sides when needed
- Add half of the cacao nibs, or chopped nuts and blend until combined (not too much!)
- Spread mixture out evenly in the dish, about 3/4 inch thick
- Bake for 25 minutes, then top with the rest of the cacao nibs or nuts.
- Bake another 5 minutes. Test for ready-ness by poking a toothpick in the brownie (if it comes out clean, they’re ready)
- Let cool, then slice into desired sizes
- Store in an air-tight container in the fridge for up to a week, or freeze them then take them to-go straight from the freezer!